Stuffed onions with Pumpkin and Capers



Ingredients for 4 people:

2 white onions from Giarratana

200 g of clean pumpkin

80 g of smoked scamorza cheese

50 g of capers in extra virgin olive oil

40 g of Taggiasca olives in extra virgin olive oil

20 g of chopped pistachio

Pantelleria oregano

3 sprigs of parsley

1 tablespoon of grated Grana Padano

Extra virgin olive oil

Salt and pepper




Clean the onions and divide them in half horizontally, then without breaking them, remove the inner part thus creating 4 "baskets", formed by the two outermost layers, then steam them for 7/8 minutes, they must soften, but keep their shape.

Meanwhile, prepare the filling coarsely chop the inner parts of the onions and brown them over high heat with a drizzle of oil until golden, then add the diced pumpkin, season with salt and pepper and continue cooking for a few more. minute on a low flame.

Off the heat, add the capers, olives, chopped parsley and a pinch of oregano to the vegetables and mix everything together.

Arrange the steamed onions in a lightly oiled baking dish, season with salt and pepper, then stuff them with a little filling, then a layer of diced smoked cheese and then the rest of the filling, sprinkle the stuffed onions with grated cheese, a pinch of oregano and chopped pistachios, season with a drizzle of oil then pass in the oven with grill function for 8/10 until the surface is golden.

- Gianfranco Allari -



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