Cipolle Ripiene di Magro

Cipolle Ripiene di Magro (Italian Stuffed Onions)

A classic Italian appetizer from the magro (lean) tradition, these stuffed sweet onions are filled with a breadcrumb, herb, and Parmigiano mixture, then baked until golden and tender. Traditionally served as a light starter or snack.

Prep

25 min

Cook

50 min

Total

75 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •6 whole medium sweet onions (cipolle), Italian sweet onions such as Borettane or small Tropea work best
• •120 g (4¼ oz (about 1¾ cups)) fine dry breadcrumbs, unseasoned, or homemade from stale country bread
• •60 g (2 oz (½ cup grated)) Parmigiano-Reggiano, freshly grated
• •30 g (1 oz) pine nuts, lightly toasted
• •30 g (1 oz) raisins, soaked in warm water 10 minutes, then drained
• •2 whole anchovy fillets in oil, rinsed and finely chopped; for a stricter magro version, omit
• •2 tbsp extra-virgin olive oil, plus more for drizzling
• •1 tbsp fresh parsley, finely chopped
• •1 tsp fresh mint, finely chopped
• •1 pinch ground cinnamon, optional, traditional in some Ligurian versions
• •1 pinch salt, to taste
• •1 pinch black pepper, freshly ground
• •150 ml (⅔ cup) water or light vegetable broth, for baking

Steps

1. 1 Bring a large pot of lightly salted water to a boil. Trim the root end of each onion flat so it stands upright, then trim the stem end. Boil the onions gently for 12-15 minutes, until the outer layers are pliable and can be separated without breaking. Drain and cool until comfortable to handle.
2. 2 Using a small paring knife, carefully peel off the outer 2-3 layers of each onion in whole petals. Reserve the inner cores. Set the petals on a clean kitchen towel to drain.
3. 3 Finely chop the reserved inner cores. In a bowl, combine the chopped cores with the breadcrumbs, grated Parmigiano, toasted pine nuts, drained raisins, chopped anchovies (if using), parsley, mint, cinnamon, salt, pepper, and 2 tablespoons olive oil. Mix well; the mixture should hold together when squeezed. If dry, add a tablespoon of water.
4. 4 Lay each onion petal flat and place a spoonful of filling along one edge. Roll the petal around the filling and place seam-side down in a baking dish just large enough to hold the rolls in a single layer. Repeat with all petals, packing them snugly.
5. 5 Sprinkle any remaining filling between the rolls. Drizzle generously with olive oil and pour the water or broth into the dish.
6. 6 Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until the onions are very tender when pierced and the tops are lightly golden. If the surface browns too quickly, tent loosely with foil.
7. 7 Let rest 5 minutes, then serve warm or at room temperature, drizzled with the pan juices.