Truffle Stuffed Onions
Category: Appetizers | Servings: 4
These truffle stuffed onions are a luxurious appetizer that blends the earthy richness of black truffle with the creamy texture of potatoes and Parmigiano Reggiano. With aromatic rosemary and a touch of extra virgin olive oil, this dish is as indulgent as it is delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Copper Onions (Cipolle ramate) | 200g |
| Potatoes (Patate) | 140g |
| Black Truffle (Tartufo nero) | 1 |
| Parmigiano Reggiano DOP (Grated) | 50g |
| Egg Yolk (Tuorli) | 1 |
| Rosemary (Rosmarino) | to taste |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | to taste |
| Salt (Sale fino) | to taste |
| Black Pepper (Pepe nero) | to taste |
Instructions
-
Prepare the Potatoes
Begin by boiling the potatoes in plenty of cold water. Bring to a boil and let them cook for about 30-40 minutes, or until you can easily pierce them with a fork. The cooking time may vary depending on the size of the potatoes. -
Prepare the Onions
While the potatoes are cooking, peel the onions and slice them in half horizontally. Remove the inner layers, leaving the outer shell intact for stuffing. Season the inside of the onions with a pinch of salt and freshly ground black pepper. -
Make the Filling
Heat a drizzle of extra virgin olive oil in a pan. Add the chopped onion from the center of the onion halves and sauté until soft and golden. Once cooked, transfer the sautéed onions into a large mixing bowl. -
Combine the Ingredients
Grate about 4g of black truffle and add it to the bowl with the sautéed onions. Use a truffle slicer for precise and thin slices. While the potatoes are still warm, crush them directly into the bowl with the truffle mixture. Add grated Parmigiano Reggiano, the egg yolk, and adjust the seasoning with salt and black pepper. Mix everything thoroughly to form a smooth filling. -
Stuff the Onions
Transfer the prepared filling into a piping bag without a nozzle. Carefully stuff the onion halves with the potato and truffle mixture, packing them tightly. -
Bake the Stuffed Onions
Place the stuffed onions on a baking tray lined with parchment paper. Drizzle a little extra virgin olive oil over the top of each stuffed onion. Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the onions are tender and the filling is golden and crispy on top. -
Garnish and Serve
Once the onions are done, remove them from the oven and let them cool slightly. For a final touch of luxury, garnish with extra shavings of black truffle on top. Serve warm and enjoy the rich flavors of truffle and Parmigiano, combined with the sweetness of the roasted onion.
This truffle-stuffed onion recipe is perfect for special occasions or as an elegant appetizer to impress your guests. The earthy truffle flavor complements the creamy potatoes and the sharpness of the cheese, creating a truly indulgent dish that pairs beautifully with a glass of crisp white wine.
Tip: If you don’t have access to fresh truffle, you can substitute with a truffle oil for a similar depth of flavor.
Enjoy your truffle-infused culinary experience!
