🍽️ Ricotta-filled onions in bacon wrap

Name: Ricotta-filled onions in bacon wrap
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large onions; salt; 4 slices toast bread; 300 g ricotta; 1 egg; 1 egg yolk; 3 tbsp parmesan; 1 tbsp mixed, chopped herbs e.g. (thyme, chives, parsley...); 8 thin slices black forest ham (or Parma, or serrano ham); 2 tbsp vegetable oil; 50 g pine nuts

485 kcal · 30 min · 4 servings

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Ingredients

4 large onions
salt
4 slices toast bread
300 g ricotta
1 egg
1 egg yolk
3 tbsp parmesan
1 tbsp mixed, chopped herbs e.g. (thyme, chives, parsley...)
8 thin slices black forest ham (or Parma, or serrano ham)
2 tbsp vegetable oil
50 g pine nuts

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Peel the onions and cut off the top lid.
3. Blanch the onions in boiling salted water for 8 to 12 minutes.
4. Carefully separate the inner leaves with a sharp knife, leaving a border of about 1 cm.
5. Finely chop half of the removed leaves and set the rest aside.
6. Remove the crust from the toast bread and crumble the bread in a mixer.
7. Add ricotta, egg, egg yolk, and Parmesan to the mixer and blend until smooth.
8. Stir the finely chopped onion pieces and herbs into the mixture.
9. Fill the mixture into the hollowed-out onions.
10. Wrap 2 slices of bacon around each filled onion.
11. Secure the bacon slices with kitchen twine.
12. Place the onions in a greased baking dish.
13. Garnish the onions with some of the reserved leaves.
14. Sprinkle the onions with pine nuts.
15. Bake the onions in the preheated oven for 25 to 30 minutes.
16. Cover the onions with aluminum foil if necessary and add a little water.
17. Add the remaining onion leaves shortly before the end of cooking time and heat them briefly.
18. Serve the onions garnished with fresh herbs.

Nutrition per serving

kcal: 485
Protein: 23 g · Fett/Fat: 32 g · Carbs: 28 g