Bouquet with Tropea red onions

Course

Appetizers

Portions

4 servings

Preparation time

1 hour

Product used

Mortadella Bologna IGP

Recipe

Preparation

Clean the onions and cut them in half.
Cover them with oil and place on a dish covered with baking paper and cook at 200°C for 40 minutes.
Empty carefully the onions, using a teaspoon.
Keep the inner part aside of three onions and cut the rest up in small pieces.
Place the pieces in a bowl and add breadcrumbs, Parmisan cheese, salt, pepper, oregano, chives broken in small pieces, 1 slice of mortadella cut up, a little oil and mix together.
Widen the inner part of the three onions with your fingers and fill them up with the mixture prepared previously.
Create roses with the remaining mortadella slices and place them inside the onions.
Serve the roses with the inner part kept aside, creating a bouquet on a serving dish and finally decorate with basil leaves and chives.

Credits

Recipe created by Elena Panzavecchia cooking-elena.blogspot.it, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium.

Ingredients

100g Mortadella Bologna IGP
4-6 Tropea red onions
30g breadcrumbs
60g grated Parmisan cheese
A few stems of chives
Basil leaves
Extravirgin olive oil
A pinch of oregano
Salt
Pepper

Felsineo SpA Società Benefit
Felsineo Group Company

Via C. Masetti 8-10, 40069 Zola Predosa (BO) - Italy | Tax Code 00291700375 - VAT Number 00499291201