Cipolla rossa di Tropea Calabria I.G.P. filled with salted cod
- 4 red onions , (di Tropea Calabria I.G.P. – medium)
- ½ cup Extra Virgin Olive Oil
- ⅝ lb salted cod fillets soaked
- 1 clove of garlic
- 3 ½ tablespoons milk
- ¾ oz raisins
- ⅜ oz pine nuts
- thyme to taste
- breadcrumbs to taste
- salt and pepper to taste
Bake the Cipolle Rosse di Tropea Calabria along with their peel in the oven at 350°F (180°C) for 30 minutes.
Cut them in half, scoop out the inside and chop up half of the pulp.
In a saucepan, heat the oil with the whole peeled garlic clove and the sprig of thyme, then add the salted cod cut into pieces.
Pour in the milk, salt, and pepper and leave to cook.
Remove the garlic and thyme and stir in the chopped onion. Season with salt and pepper.
Stir in the raisins and pine nuts and stuff the onions with the mixture.
Sprinkle with a pinch of breadcrumbs.
Put into the oven at a temperature of 350°F (180°C) for fifteen minutes.