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The onion in ten versions – Italian Cuisine


There are many varieties, each with a specific characteristic. The most famous, that of Tropea, the borettana, the white one of Comiso and Chioggia.

Raw, grilled, baked, stewed: there is no way in which the onions they can not be cooked. Known since the Egyptians, for their spherical shape and for the concentric rings they were considered a thaumaturgical food and associated with the concept of eternal life.

Used as a base for many recipes, they are rich in potassium, calcium, iron, sodium and fluorine. They have a great diuretic power and are perfect for stimulating the metabolism and as a detoxifier. Here are our suggestions for cooking them.

Caramelized

Choose the Tropea onion for this preparation. Cut it into wedges, place it in a saucepan with a knob of butter and a bay leaf, add a spoonful of brown sugar and cook over a gentle flame until a caramel is formed that will wrap the onion cloves. Remove the bay leaf and serve as a side dish to meats or cheeses.

Soupe a l'oignon

One of the most popular dishes from across the Alps, has also become a recipe known throughout Italy. You prepare a broth with many onions: once ready, it is placed in puddings on the bottom of which you will have placed a slice of toasted homemade bread. Add slices of gruyère cheese, Parmigiano Reggiano, broth with onions and place under the oven grill until the cheese has melted. Serve hot.

Cod with onions

A typical dish from the Veneto region. First you have to prepare a chopped onion, consider one for each diner. Let them stew with oil, a clove and a spoonful of tomato sauce. Separately flour and fry the pieces of cod in extra-virgin olive oil and when they are golden, add them to the onions and serve the fish with the onion garnish.

With marinated anchovies

A fast appetizer to prepare and tasty. Take the anchovies already clean, arrange them on a serving dish, season with oil, juice and orange zest. Garnish with thinly sliced ​​white onion slices and pink peppercorns. Serve with croutons.

Liver with dark onions

For this dish the most indicated onions are those of Tropea. Cut them thin and brown them with a knob of butter over very low heat. Add a tablespoon of balsamic vinegar and cook until the onions are almost melted in a jam. Separately brown the floured slices of liver. When they are ready, add them to the onions and serve.

U testu with onions

Typical dish of the Calabrian tradition, this is also prepared with the Tropea onion. The characteristic of this recipe is that everything is cooked in a terracotta pot, which in the Calabrian dialect is called "u testu". You have to slice a potato, an onion and some tomatoes. Put the vegetables in layers in the pan with a little oil, bread and grated pecorino cheese, oregano, salt and pepper. Bake at 180 degrees for 20 minutes, until the vegetables are browned and served.

Focaccia With Onions

If the smooth focaccia is addictive, the version with onions is for real connoisseurs. Prepare the focaccia according to the recipe below, add the thinly sliced ​​white onion and put in the oven. Perfect alone or accompanied with Tuscan ham.

Onions in omelette

Usually this dish is referred to as an omelette with onions. In this case the quantity of onions used is much greater than the eggs: two against one. Onions, the white variety is the most suitable, should be thinly sliced ​​and browned slowly in a tablespoon of oil. When they are golden, add the eggs, beat the mixture with the fork until the eggs are scrambled, add salt and serve.

Baked onions

The concept is that of confit tomatoes: a slow cooking at low temperatures. Put the borettane onions cut horizontally on a baking sheet covered with baking paper. Season with a little oil, salt and a pinch of sugar and cook at 100 degrees for about three hours. You can not do without it anymore.

Onion soufflé in cream

Chop the onion cooked in the oven with the knife. Prepare a béchamel sauce and add two egg yolks. Mix well, add the sliced ​​onions and the sweet provola cut into cubes. Whisk the two egg whites until stiff, add them to the mixture, add salt and fill the buttered soufflé molds for three quarters. Bake and cook for 10 minutes at 180 degrees. Serve with a cream made of liquid cream combined with nutmeg and salt and let it shrink over high heat for a few minutes.

Portuguese Caldo Verde ? Soup with Potatoes, Kale, and Chorizo

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy. 



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Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo




Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.



Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

  1. ^ The Soupmaker’s Kitchen (www.alizagreen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

by Pam on October 16, 2013

This salad that I found on Pinch of Yum[1] is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar[2].

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts




Yield: 4

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pinch of Yum

References

  1. ^ Pinch of Yum (pinchofyum.com)
  2. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)