Ricotta Stuffed Onions with Ham Shell
Ingredients
- Ingredients
- 4 yellow onion
- salt
- 4 slices Toast
- 300 grams Ricotta cheese
- 1 egg
- 1 egg yolk
- 3 Tbsps Parmesan
- 1 Tbsp mixed, chopped Fresh herbs (such as thyme, chives, and parsley)
- 8 thin slices Black Forest ham (or Parma or Serrano ham)
- 2 Tbsps vegetable oil
- 50 grams Pine nuts
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Peel the onion, cut off the tops and blanch the onions in boiling salted water until tender, about 8 to 12 minutes. Remove the inside layers carefully with a sharp knife and leave a 1 cm wide (approximately 1/2 inch) edge. Finely chop half of the removed onion layers and put the rest aside.
Remove the crust from the bread and chop in a blender. Add the ricotta, egg, egg yolk, and Parmesan cheese and blend until smooth. Add the finely chopped onion and herbs and blend until combined. Pour mixture into hollowed onions. Wrap each onion with 2 slices of ham and tie with kitchen string to secure.
Place the onions in an oiled baking dish and pour in a little water to cover the bottom of the pan. Sprinkle the tops of the stuffed onions with pine nuts. Bake for 25 to 30 minutes, covered with aluminum foil. Add the remaining onion layers shortly before the end of cooking and heat briefly. Sprinkle with herbs and serve immediately.
