Recipe by Salvatore Tassa: The fondat onion
Ingredient for 4 servings
- 4 medium or large onions
- Grated Parmigiano Reggiano
- Coarse salt
- Fine salt to taste
- Pepper to taste
- Extra virgin olive oil
Method
Peel the onions to the root, leaving the outer peel intact.
Fill a deep baking dish with coarse salt. Arrange the onions in it, spaced apart and with the root side facing down. Cover them with the salt.
Bake at 120° for 4 hours, after which remove from the oven and open at the top.
Hollow out the onions being careful not to break the outer shell.
Blend the onion flesh and pass it through a sieve: you will get a puree that you need to mix with the water from the onion itself, add salt, pepper and Parmigiano Reggiano.
Fill the onions and put them in the oven at 180° until the top is gratinated.
Serve with extra virgin olive oil and pepper.
