• Difficulty: 2
  • Cost: 1
  • Preparation: 2
  • Doses: 6

Hot appetizer created by Carmelo Giannone and always served during the “Unusual pairings” event. What I write down are the doses for 6 people.


  • 6 large red onions
  • 12 dry macaroons
  • 5-6 slices of bread
  • glass of milk
  • to taste grated caciocavallo
  • 1 egg
  • 6-7 sage leaves
  • to taste extra virgin olive oil
  • to taste salt
  • to taste pepper


  1. The first thing to do is to soak the bread in milk, until it becomes a batter.
  2. Then peel the onions and blanch them in hot water for about ten minutes, just long enough for them to soften.
  3. let them drain and let them cool. Meanwhile, prepare the filling by blending the macaroons, egg, bread soaked in milk, sage, salt and pepper in a blender.
  4. Remove the top cap from the onions and empty them.
  5. Add the caps and the leftover onion to the filling and blend again.
  6. If the mixture is too fluid, thicken it with breadcrumbs.
  7. Turn on the oven and bring it to a temperature of 200 °.
  8. At this point, stuff the onions with the amaretto filling and arrange them on a lightly oiled baking dish, one of those suitable for passing from the oven to the table.
  9. Pour a drizzle of oil over the onions and sprinkle their surface with grated cheese.
  10. Bake for 10 minutes and for another 5 under the grill. Serve hot.

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