Tag: onion

Red onion strudel, Asiago and Prague ham – Italian Cuisine

Red onion strudel, Asiago and Prague ham

1) Knead flour with a pinch of salt, 1 tablespoon of oil and 1.25 dl of warm water; formed a stick, wrap it in cling film and let it rest in the fridge for 2 hours.

2) Peel the onions, cut into 1/2 cm thick slices and cook for 20 minutes in a covered pan over low heat with 30 g of butter, brown sugar, bay leaf, and red vinegar. Raise the lid, add 80 g of shelled currants, cook over high heat for about 5-6 minutes, hold aside 2 tablespoons of onions to decorate and let cool.

3) Toast in the pan the breadcrumbs with the remaining butter e let it cool. Roll out the strudel dough in a very thin rectangular sheet; sprinkle it with the toasted breadcrumbs leaving a margin of 3 fingers free, distribute yourselves over half of the onions, the ham, the cheese cut into slices and complete with the remaining onions. Fold back one long side of the dough inwards and roll it over the filling.

4) Transfer the strudel in a baking tray lined with parchment paper, brush it with the yolk diluted with a few drops of water, transfer it to the oven and cook at 200 ° for 45 minutes. Take it out of the oven, slice it and serve it with the onions kept aside, the remaining blackcurrant cicchi and the Castelfranco radicchio, chopped and seasoned with oil, salt and pepper.


Posted on 06/01/2022


Pizzoccheri with roasted sprouts and onion cream – Italian Cuisine

Pizzoccheri with roasted sprouts and onion cream

1) Cleanse 300 g of Brussels sprouts e cut them in half (in wedges if particularly large), scald them in salted boiling water for 3-4 minutes, then drain them with a slotted spoon, dry them, season with extra virgin olive oil and salt and distribute them on a baking sheet lined with baking paper. Do them to roast in the oven at 200 ° for 15 minutes.

2) In the same water as the sprouts boiled 250 g of cauliflower in florets; drain them with a slotted spoon e blend them with a little cooking water to obtain a cream.

3) In the same water cook up to 1 kg of fresh pizzoccheri (or 400 g of dry ones); drain them, transfer them in a hot bowl and toss with the cauliflower cream. United the sprouts, 80 g of speck in strips browned in a pan with a drizzle of oil, 50 g of chopped walnut kernels and plenty of pepper.


Posted on 12/15/2021


Neapolitan-style onion soup: the tastiest recipe – Italian Cuisine

The onion soup is a dish of the poor tradition ideal for warming up in the coldest periods of the year. Here's how to make it truly rustic and genuine

Legend has it that one night the particularly hungry king of France Louis XV went to the kitchen and put together the first ingredients he found at hand: butter, onions and champagne. Thus was born the onion soup, a cult dish of French cuisine, yet profoundly widespread also throughout our country, where it thrives on infinite regional versions that differ from the typical soup à l'oignon.

Each family has its own recipe for onion soup, a very popular dish also in Campania, although there is no real official version of the Neapolitan-style onion soup. After all, Naples is the homeland of another dish that sees the onions as protagonists, or pasta alla Genovese.

The identity of the Neapolitan onion soup is to be found above all in the use of local ingredients, such as Copper Onion of Montoro, produced between the provinces of Avellino and Salerno. A variety with a sweet and aromatic taste, rich in precious organoleptic properties and suitable for any type of preparation, from raw consumption to soups and broths.

Neapolitan-style onion soup

Preparing the Neapolitan-style onion soup is very easy: if you feel like it, just do it like King Louis XV and look in the pantry for those few and simple ingredients you need. It is also a great method for recycle stale bread, which will absorb all the flavor of the soup and become soft and tasty.

Of course, in every home there are different tastes and preferences: this is why it is a recipe that everyone can modify in their own way. Let's start from the base!

Neapolitan-style onion soup

Ingredients for 4 people

500 ml vegetable broth
350 g Montoro coppery onions
5-6 cherry tomatoes (preferably Piennolo)
stale bread
Grated Parmesan cheese
extra virgin olive oil
dry white wine


Prepare a classic vegetable broth.

Cut the onions in half and slice them thinly. In a saucepan, heat a drizzle of extra virgin olive oil, add the onions and brown them for a few minutes, until they are wilted. Add a little wine and let it evaporate.

Add most of the hot broth, the cherry tomatoes and season with salt and pepper. Simmer for about 30 minutes, until the broth reduces and obtain a thicker consistency. Gradually add more broth if necessary.

Arrange the slices of stale bread on a deep plate, sprinkle with a drizzle of oil. Pour in the hot soup and season to taste with pepper, grated cheese and a little more oil.


Usually, to enrich the Neapolitan onion soup, the egg: just break them in the last minutes of cooking directly into the boiling soup, cooking them as if they were poached.
As a condiment you can also use other types of stringy cheeses and perfume the soup with aromatic herbs to taste.

Another very common custom is to sauté the jowls. The result will be even tastier and more inviting!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page