Recipes of the Langhe: Filled onions
Peel the onions and boil them until they are not fully cooked. Let them cool and cut them in half, then empty them with a spoon. In the meantime mince the meat, salami, parsley and the inner part of...
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Cooking tools:
- Baking pan
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Grater
Ingredients
- 6 medium-size onions
- 350 g veal meat
- 150 g cooked salami
- 2 eggs
- a handful of parsley
- a handful of grated bread
- a handful of grated parmesan
- olive oil
- salt
- pepper
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