Onions cut in half become like small bowls to be stuffed with courgettes, mashed potato and cheese au gratin. A filling side dish that is ideal for accompanying meat second courses.
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INGREDIENTS |
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Onions |
4 |
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n° |
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Courgettes |
3 |
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n° |
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Potato |
1 |
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n° |
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Egg |
1 |
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n° |
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Parsley |
1 |
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bunch |
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Basil |
5 |
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leaves |
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Oil |
4 |
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spoons |
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Garlic |
1 |
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clove |
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Grated hard cheese |
3 |
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spoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Wash the potato and boil for 30 minutes in salted water. Peel and mash. In the meantime, peel the onions, cut in half and boil for 5 minutes. Then make small bowls by removing the centre and keeping it to one side. |
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| 2. |
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Remove the tips of the courgettes, wash and dice, then wash the parsley and basil and chop finely together with the garlic. Put them all in a pan with 3 spoons of oil and the removed and diced centres of the onions and leave to cook for 5 minutes. |
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| 3. |
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Pour the mixture into a bowl, season with salt and pepper and add the mashed potato, egg, chopped garlic, parsley and basil and the hard cheese. Mix well and distribute amongst the onion bowls. Place the onions on a greased ovenproof dish and bake in an oven preheated to 180°C. |
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The flavours in this menu go well with the delicate flavour of a sparkling aromatic wine such as Muller Thurgau Trentino or Falanghina Campana. To accompany the dessert though, one might choose Recioto di Soave, Classic or Sparkling, or sweet Malvasia. |
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