Gipollo ripiene con pecorino recipe

Italian recipe - Onion stuffed with pecorino

Gipollo ripiene con pecorino
Onion stuffed with pecorino

Serves 6

• 6 onions (white or red)
• 12 cloves
• 2 egg yolks
• 200 g grated pecorino cheese
• Breadcrumbs
• Salt and pepper

Preheat the oven to 180 C. Clean the onions and but in half. Stick a clove inside each onion and place in a saucepan with a little water, salt and oil then cover and let cook on a slow flame.
Once cooked you will need to empty the onions, leaving only about 3 layers internally. Chop the onion you have removed then mix with the egg yolks, and cheese then place the mixture back into the onion centre. Sprinkle with the breadcrumbs then place into the oven to allow them to slightly brown on top.