Piedmont is uua;;y known for bagna calda, fritto mista and polenta but stuffed onions or oignons Piedmontese is another vital recipe.It's made in every household. In fact each family has their own variation of them.
I tried to call up my bisnonna's recipe a few weeks ago when I made them. I had made them before for this blog however I forget one important step - boiling them in salt water.
After the initial peeling of the outer layers ia big onion is boiled for about half an hour. It;s them cooled and was cut into smaller rings. The stuffing is a mix of plant based beef crumbles, butter, bread crumbs and various spices.
I used about a quarter of a cup of bread crumbs and about a good tablespoon of I can't Believe It's Not Butter
Cheese is important in the recipe so I added a good heaping teaspoon of Follow Your Heart Vegan Parmesan cheese.The scooped out onion was chopped and also added for more flavor.
Of course it needs meat so I added half the package (around one cup of Morningstar Farms vegan crumbles
Stuffing the onions halves were kind of hard.The recipe usually is done with several onions but since I used ione big onion I had halves to work with.
It was then filling the air fryer pan with about five stuffed onions and cooked for about half an hour at 400 degrees Farenheitt.
The stuffed onions were tasty.I liked how they were crispy on the outside but moist like a cheesy hamburger on the inside. This was very good and I plan on making these again. The secret is boiling them in the beginning.
Stuffed onions Piemontese style may seem like a special dinner but they're easy to assemble. They are a treat.Make them for a different spin on stuffed veggies.
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