Saturday, December 18, 2010

Stuffed Onion

 8 large yellow onion, 2 bell pepper, one-oz can tomato,
4 tablespoon butter, 1 anchovy fillet,
½ cup pitted black olives, 2 tablespoon bread crumbs,
½ tablespoon oregano, oil, salt, pepper

peel the onion and boil for 15-20 minutes, or until partially tender. Drain and dry on a
Towel (!). cut the top of each onion, remove inner layer (2). And chop the pulp, broil the
Peppers until the skin char, then scrape off the skins with a knife and cut peppers into this
Strips. Drain the anchovies and chop then with the olves.
Heat 3 tablespoons oil in a skillet and gently sauté the reserved chopped onion until soft.

Add the anchovy olive mixture, the pepper strips, and the canned tomatoes, drained. Simmer
Until the mixture become a thick sauce, then remove from the fire and add the oregano, the bead crumbs, and salt and a little pepper to taste.

Fill the onion with the tomato mixture (3), arrange them in a greased baking dish, and dot
With the butter (4). Bake in a 350’oven for about 40 minutes, or until is very tender.
This flavorful dish is best served cold. It makes a vary good first course in summer or an
Excellent accompaniment to roasts.

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