Did you know that …
In ancient times the onion played a vital role in divining the fate of marriageable girls? To decide between various suitors, a girl would cut the initials of each beau into a different onion, then place the bulbs on a chopping board and wait… the girl would choose the man whose initials were on the first onion to sprout.
It is also said that…
The history of the onion is entwined with that of man: for thousands of years it has grown in the lands cultivated by Greeks, Arabs and Normans.
The onion (Allium cepa L.) is both highly nutritious and an extremely versatile player in so many recipes. Its colour and shape lend themselves to creative cooking and playful forays into designer food. Cristina, our chef, suggests one of her most popular creations here.
This recipe is both tasty and extremely easy:
Onions baked whole in water, vinegar and sugar
4 red onions
500 ml water
200 ml white vinegar
100g goat’s cheese
50 g di ricotta
Put the onions in an oven dish and cover them with the water and vinegar, to which the sugar has been added. Cover with a lid and cook them for 15 minutes in the oven at 170C, then drain and let them cool.
While they are cooling, work together the following ingredients:
100 g goat’s cheese
50 g ricotta
a mixture of finely chopped herbs (thyme, oregano, parsley and basil)
salt, pepper and olive oil.
Once the onions are cool, slice the tops off and hollow them out. Using a teaspoon, fill them with the herb and cheese mix and seasoning, then drizzle a little EVO olive oil over them.