A talk with Ciccio Sultano
Cipolla al formaggio ragusano
Cipolla al formaggio ragusano
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STARTER2 servings
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timing2 hours
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preparation time60 minutes
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Cooking time60 minutes
INGREDIENTS
STEP 1.
2 x 150 g onions
10 ml extra virgin olive oil
STEP 2.
125 g freshly grated caciocavallo
30 g chopped parsley
100 g extra virgin olive oil
PM salt and pepper
100 g cubes of bread
sautéed with oil,
rosemary, garlic
50 g fresh ricotta
STEP 3.
125 g rind of mature Ragusano
cheese DOP
RECIPE DEVELOPMENT
STEP 1. COOKING ONIONS
Cook the onions in tin foil for 45 min in the oven with extra virgin olive oil. Once ready, empty them, leaving only two external layers.
STEP 2. FILLING
Mix together the caciocavallo, parsley, oil, salt, pepper, cubes of bread and ricotta. Fill the onions with the obtained stuffing and cook in the oven for 15 min.
STEP 3. THE BROTH
Cover the rind of the Ragusano with water. Turn on the flame to the minimum setting and bring to boil. Let it boil for 30 min. Turn off the flame and let it cool in the fridge. Filter and reduce to half. Add salt if needed.
SERVING INSTRUCTIONS
Pour the broth on the bottom of a soup plate (not too deep) and lay down the onions just out of the oven. If the onion is not caramelised enough, use a blowpipe torch.
