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Onions "Alla Parmegiana"

A historical recipe from Simple Italian Cookery, by Antonia Isola.

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A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. One tablespoon of grated Parmesan cheese mixed
  2. one-half tablespoon of grated Parmesan cheese
  3. one tablespoon of melted butter
  4. six onions
  5. two hard-boiled eggs

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take six onions.
  2. Take out the centers with an apple-corer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley.
  3. Boil them first, then roll them in flour and fry them in olive-oil or butter.
  4. Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted butter.
  5. Put them in the oven and bake until golden.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
Source Public domain in the USA
Credit

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.