12 not very big red onions from Tropea
extra-virgin olive oil
1 clove of garlic
2 boned anchovies
1 tablespoonful of capers
“Cotto d’uva” to taste
Peel the onions, halve them lengthwise, carve every surface with a small knife and put them aside. Into a liquidizer put 20 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of parsley, garlic, capers and anchovies. Beat and pour the mixture into a bowl. Add 2 tablespoonfuls of oil and 3 tablespoonfuls of cotto, stir again so that it absorbs the liquids. Fill the carved onions with this mixture. Into a baking pan put 2 glasses of water, 5 tablespoonfuls of oil, a teaspoon of salt and 6 tablespoons of “cotto d’uva”. Put the onions gently in it, cover the baking pan with a tinfoil and put it into the oven heated at 200° and cook for 30 minutes.
Finish your plate using our flavoured olive oil