Bouquet with Tropea red onions
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
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.