Onion and black stone | Fabio Curreli

Recipe for 4 people

For the onion casing

• 4 golden onions, about 80 g
• Ash
   

Procedure

Take the ashes and place them in a baking dish until a base of about 8 inches is created. Cut the top off the onions and set them in the ashes with the cut side up. Heat in the oven and, when the ash has reached a temperature of 80°C (a kitchen thermometer is enough to check this), move the pan to a maintainer; bake for 6 hours.
 

For the filling

• Onion pulp
• 100 ml white wine
• 1 bay leaf
• 20 g buckwheat
• 35 g black stone cheese
   

Procedure

Hollow out the onions while keeping the skin intact, take the inner part and stew it with white wine and bay leaf; finally, correct for salt and blend. Toast the buckwheat separately and grate the black stone.

For the red onion

• 1 medium red onion
• 50 g rice flour
• 40 g of coarse type 1 flour
• 80 ml wine vinegar
• 2 l water
• Oil for frying to taste
   

Procedure

Peel and finely julienne the red onion, soak it with water and vinegar in a pan and bring to 80°C for 8 minutes; drain, mash in the previously mixed flours and fry in oil at 170°C.
 

Dish composition

Stuff the onion with the onion cream, wheat, and to finish the black stone, and gratin; lay the onion on the plate in the hot hay.
 

Photo of the dish: Luca Dal Gesso credits.