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Potato-stuffed onions with herb pesto and dried cherry tomatoes

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 60'

Difficulty: easy

Method: 20'

Cooking: 60'

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 60'

Difficulty: easy

Method: 20'

Cooking: 60'

Method

  1. 01 /

    Place the onions on a baking tray and bake in the oven at 170° for about 40 minutes.

    Boil the potatoes in lightly salted water until very soft.

    While the onions and potatoes are cooking, chop or blend the herbs, adding a little extra virgin olive oil to make a cream.

    Drain the potatoes, remove the onions from the oven and leave them to cool.

    Start preparing the cherry tomatoes: lightly grease a baking tray, place the tomatoes cut in half, season with salt and pepper and bake at 100° for about an hour.

    Make the creamed potatoes: boil the milk, peel the potatoes and mash them in a bowl. Add pepper, salt, the pecorino and parmigiano mix and the butter, putting some cheese aside for the gratin. Mix and add the milk, to obtain a homogeneous mixture.

    Cut off the tops of the onions. Gently hollow them out with a spoon.

    Cut the onion pulp and add it to the creamy potato mixture.

    Fill the onions with the potato mixture, sprinkle with cheese and bake at 215° for 10 minutes, until the surface is golden brown.

    Arrange the dish by serving the stuffed onions with the baked cherry tomatoes and the herb pesto topped with pine nuts.

The potatoes can be boiled in advance, even a day in advance. Just keep them at room temperature, not in the fridge, and peel them at the last moment.

Onions can also be cooked in advance.

This is an easy recipe that presents no particular difficulty. Just pay attention to the taste balance: onion and cheese need to be in harmony.

We recommend that you do not keep some stuffed onions for later but eat them as soon as they are ready.

This delicious recipe is ideal also as a one-course meal, depending on the size of the onions you use.

You can replace the pecorino and parmesan cheese with other cheeses to your taste, provided you grate them.

Butter is not essential and can be left out to reduce the number of calories in the dish.

The herb pesto can be made with any herbs you like, as long as they are fresh.

The cherry tomatoes are the chef’s extra touch; but if you don’t have the time or don’t feel like making them, the dish will still be delicious.

Ingredients for 4 people

4 large onions

400 g of potatoes

1 dl milk

30 g of grated pecorino cheese

30 g of grated parmesan cheese

30 g butter

300 g of cherry tomatoes

Mixed aromatic herbs (parsley, basil, chives)

10 g of pine nuts

Extra virgin olive oil to taste

Salt and pepper to taste.

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