A simple ingredient like onion combined with a noble panettone gives rise to a truly intriguing dish!
Chef friend David Perissinotto has come up with another way to reuse Loison panettone. For this recipe, he used the Panettone Noël and says: “It’s perhaps an unusual dish but trust me, it’s really delicious and the ingredients go together very well.”
We believe you, David… you have to try it to believe it!
The recipe
- Ingredients
- 4 servings
- 4 medium-sized white onions
- 100 g grated Parmigiano Reggiano
- 80 g crumbled Panettone Noël
- 400 g of delicate pumpkin pulp already cooked in the oven
- Nutmeg and Cinnamon to taste
- Butter, Salt and Pepper to taste
Directions
Take the onions, cut off the ends leaving the outermost part intact. Remove the inside of the onions being careful not to break them. Finely chop the extracted part of the onion and sauté it with a knob of butter until it becomes golden.
Pour the mixture into a bowl with grated Parmigiano Reggiano cheese and crumbled panettone, add a pinch of salt and pepper. Mix well, then fill the onions with the mixture. Add a knob of butter on top and close them with the upper end to form a lid.
Bake the stuffed onions and cook them in a preheated oven at 200 degrees for 20 minutes.
In the meantime, pour the pumpkin pulp into a blender adding cinnamon, nutmeg, salt, pepper, and 1/3 of sunflower seed oil to taste (the pumpkin should be warm, if it's cold, microwave it for 1 minute). Blend everything until a smooth and homogeneous cream is formed.
Plating
Once the onions are cooked, plate them and serve them with the pumpkin cream and a sprinkling of panettone.
The Chef's advice
To make panettone crumble, slice it into 1 cm thick slices and dry it in the oven at 110 degrees for about an hour and a half; if it is still soft, continue cooking by lowering the temperature to 99 degrees until it becomes crispy. Once cooked and cooled, blend it until you get the crumble.
