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Onions "Alla Veneziana"

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

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. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

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.

Read the original Public domain in the USA

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.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Take six small onions, remove the centers with an apple-corer.
  2. Boil them for a few moments, drain them, and stuff them with the following: Take a piece of bread, dip it in milk, squeeze out the milk, and mix the bread with one tablespoon of grated Parmesan cheese, the yolks of two hard-boiled eggs.
  3. Mix well together, then add some fine-chopped parsley, a pinch of sugar, salt and pepper, and the yolk of one raw egg;
  4. mix again well, and then stuff the onions with the mixture.
  5. Then dip them in flour and in egg, and fry them in lard.
  6. Put them on a platter and serve with a piquante sauce, made as follows: Chop up fine some pickles, capers, and pickled pepper, and add one-half cup of water.
  7. When these are cooked, add one tablespoon of butter and cook a little while longer, then pour over the onions and serve.