Stuffed Onions – Cipolle Ripiene
ends trimmed, peeled, and halved horizontally
finely chopped, 15 ml
free range egg
Extra Virgin olive oil
Salt to taste
Place the onions cut side up on a baking sheet and sprinkle with salt.
Bake in a 375F (190C) oven until the onions are tender, 30 to 40 minutes.
While the onions are cooling, soak the bread in the milk in a small bowl.
Mash the bread with a fork to make a smooth paste and stir in the egg, capers, and anchovies.
When the onions are cool enough to handle, scoop out the centers of the onions leaving hollow shells of 2 or 3 layers.
Chop the scooped out onion finely and stir into the bread mixture.
Spoon the mixture into the hollowed onions and drizzle with olive oil.
Return to the oven and bake until golden brown, about 15 minutes.