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RED ONIONS OF TROPEA CALABRIA PGI GRATIN
Difficulty: ●○○○○
Cooking time: circa 25 minutes
Preparation for 5 people
Ingredients: 10 Medium red onions of Tropea Calabria I.G.P.
5 cherry tomatoes (to taste)
Parsley
100 gr. olive oil
1 pinch of salt
black pepper
60 gr. of breadcrumbs
Preparation: cleanse, wash and cut the onions in half, horizontally. Arrange the onions in a row in a baking dish with the cut side up, salt and drizzle with oil, then bake at 250° for 20 minutes Remove the pan from the oven to add the breadcrumbs, parsley and black pepper. Add the Pachino cherry tomatoes cut into small pieces to the center of each onion, if desired, re-bake for others 5 min.
SIDE BAKED WITH BAKED POTATOES
Difficulty: ●●●○○
Cooking time: circa 90 minutes
Preparation for 5 people
Ingredients: 1 kg. of Red Onions of Tropea Calabria I.G.P.
1 kg. of pork loin
1 kg. of new potatoes
Olive oil
Sale
Rosemary
black pepper
Preparation: peel the onions, wash and cut into slices, take a rectangular pan, put the oil and add the pork loin, already salted and peppered, add the onions, sliced potatoes and rosemary. Bake everything at 250° for about an hour, cover the pan with aluminum foil. After cooking, remove the paper and brown on the grill until golden brown, then remove from the oven and cut into slices. Serve with the side dish of onions and potatoes.
RED ONION OF TROPEA CALABRIA PGI FILLED WITH TUNA
Difficulty: ●○○○○
Cooking time: circa 10 minutes
Preparation for 4 people
Ingredients: 1 kg Red onion of Tropea Calabria I.G.P.
250 gr of tuna
Capers
Parsley
Olive oil
Sale q.b.
½ liter of vinegar
1 liter of water
Preparation: peel the onions and blanch for 10 minutes with a liter of water and half a liter of vinegar, then drain and cut the onions horizontally and scoop out the pulp. Prepare a bowl and pour the onion pulp, the tuna and a spoonful of previously washed capers, chopped parsley a pinch of salt and blend everything and fill the onions with the mixture. Excellent as a side dish and/or appetizer.
FRESH SUMMER TROPEA CALABRIA PGI RED ONION SALAD
Difficulty: ●○○○○
Cooking time: circa 30 minutes
Preparation for 6 people
Ingredients: 4 Red onions of Tropea Calabria I.G.P.
6 Potatoes
2 eggplant
2 peppers
1 "Oxheart" tomato
Basil leaves
250 gr. of mozzarella
Sale
Olive oil
Preparation: peel the potatoes and boil, then let them cool. Meanwhile, roast the peppers and aubergines, peel and cut into cubes. Then cut the onions and tomatoes and potatoes into rings, mix everything in the salad bowl and season with salt, oil and add the mozzarella and basil. Leave to cool in the fridge and remove them for a few minutes before plating and serving.
COD WITH PACCHERI, WITH RED ONION OF TROPEA CALABRIA IGP AND EGGPLANT
Difficulty: ●●○○○
Cooking time: circa 30 minutes
Preparation for 5 people
Ingredients: 2 Red onions of Tropea Calabria I.G.P.
500 gr. of potatoes
300 gr. of fresh cod
2 eggplant
Sale
100 gr. of olive oil
black pepper
Chopped parsley
500 gr. of paccheri
Preparation: clean and slice the onions, meanwhile prepare the oil in a pan and brown the onions, cut the cod and eggplant into chunks, mix them with the onions and cook for 20 about minutes turning from time to time. Add potatoes and cook for others 10 minutes. Cook the pasta al dente and mix with the preparation for 2 minutes. Add black pepper and chopped parsley.
OMLET OF RED ONIONS OF TROPEA CALABRIA PGI AND POTATOES
Difficulty: ●●○○○
Cooking time: circa 45 minutes
Preparation for 4 people
Ingredients: 2 Red onions of Tropea Calabria I.G.P.
500 gr. of potatoes
5 egg
½ glass of olive oil
Sale q.b.
1 teaspoon of black pepper
Preparation: cleanse, wash and cut the onions and potatoes into slices and leave them to drain. Heat the oil in a pan, add the onions and potatoes and brown them for approx 30 minutes In the meantime, beat the eggs with a whisk, salt and pepper then add to the mixture directly in the pan and continue cooking over low heat, mash with a fork to mix everything, turn the omelette to have the same browning on both sides.
BACCALA’ BAKED IN WHITE WITH POTATOES AND RED ONIONS OF TROPEA CALABRIA IGP
Difficulty: ●●○○○
Cooking time: circa 25 minutes
Preparation for 4 people
Ingredients: 4 pieces of cod previously sponged
3 Red onions of Tropea Calabria I.G.P.
6 potatoes
Olive oil
Sale
Parsley and rosemary
Hot pepper to taste
Preparation: cleanse, wash and chop the onion. Dry the cod well with a tea towel. Prepare a baking sheet, pour the oil to cover the bottom then arrange the onions, add the cod and the washed and diced potatoes, salt everything by adding hot pepper and rosemary. Bake at 250°,in a heated oven, for about an hour, turn occasionally until golden brown. Once cooked, remove from the oven and add the chopped parsley and serve hot.
CIAMBOTTINO OF RED ONIONS OF TROPEA CALABRIA PGI AND COURGETTES
Difficulty: ●●●○○
Cooking time: circa 40 minutes
Preparation for 4 people
Ingredients: 6 big onions from Tropea Calabria I.G.P.
2 medium/large courgettes
Olive oil to taste.
4 egg
Sale q.b.
Preparation: cleanse, wash and slice the onions into rounds and the courgettes into cubes. Pour the oil into the pan until it covers the bottom, then add the vegetables and cook them for approx 30 minutes until browned. Beat the eggs in a bowl, add a pinch of salt and mix with the cooked vegetables for a few minutes.. Also excellent cold.
