{"id":349,"date":"2007-05-29T17:12:57","date_gmt":"2007-05-29T17:12:57","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/05\/29\/parmigiano-reggiano-stuffed-onions-wrapped-in-prosciutto-di-parma\/"},"modified":"2008-09-01T19:55:48","modified_gmt":"2008-09-01T19:55:48","slug":"parmigiano-reggiano-stuffed-onions-wrapped-in-prosciutto-di-parma","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/05\/29\/parmigiano-reggiano-stuffed-onions-wrapped-in-prosciutto-di-parma\/","title":{"rendered":"Parmigiano Reggiano Stuffed Onions Wrapped in Prosciutto di Parma"},"content":{"rendered":"

Wow, that’s a mouthful, in more ways than one! <\/p>\n

I’ve been cooking quite a few<\/a> sweet<\/a> dishes recently, so when the Waiter, There’s Something in My…<\/strong> theme for this month (hosted by Jeanne from CookSister<\/a>) was Stuffed Fruit or Vegetables<\/strong>, I wanted to do something a little more healthy and went with the vegetables…well, at least I tried for healthy.<\/p>\n

Since my previous WTSIM….Bread entry – Sage, Honey & Pecorino Heart Bread<\/a>, got a bit lost in the blog move (and a few comments, too), I wanted to make sure I gave some attention to this one. <\/p>\n

And to the horror of many Italians around the world, this recipe uses whole onions<\/strong> in it!! <\/p>\n

\n\"Prosciutto<\/a>\n<\/p>\n

Italians love to say a particular food is “pesante<\/strong>” – literal translation: heavy, figurative translation – rich, filling, hard to digest; the last being the most popular and fun way to use pesante<\/strong> regarding food. I’m getting into the habit as well, because pesante<\/strong> is such a fun, catch-all word. I use it so much that sometimes when I want to describe a dish as rich or filling, I can’t think of those words and pesante<\/strong> jumps around in my mouth and demands to be let out. Pesante<\/strong>! Pesante<\/strong>!<\/p>\n

“Lunch was so pesante<\/strong>. I think I’m going to sleep at my desk this afternoon!”<\/p>\n

“Risotto\/Polenta\/anything-with-sausage is so pesante<\/strong>. I’ll have a salad instead.” <\/p>\n

“Raw onions in my kebap? No way! They are so pesante<\/strong>.”<\/p>\n

“Yes, Thanksgiving, with stuffed turkey (pesante<\/strong>), mashed potatoes (pesante<\/strong>) and stuffing (pesante<\/strong>) is a typical holiday meal. You can add gravy (pesante<\/strong>) to your meat, drink egg nog (pesante<\/strong>) or have a side dish like green bean casserole (pesante<\/strong>).”<\/p>\n

\n\"White<\/a>\n<\/p>\n

Onions have their own little spot in the pesante<\/strong> world, so I knew it would be a bit of a challenge to make this and have it accepted! I would serve these as an appetizer with maybe a little rucola (arugula) on the side, or you could cut these up and toss them with some pasta. <\/p>\n

You can be sure that I received a bonafide, “non era pesante<\/strong>” (did NOT cause indigestion) stamp of approval <\/strong>from a real Italian after I made this. So make it with no fear! <\/p>\n

Parmigiano Reggiano Stuffed Onions Wrapped in Prosciutto di Parma<\/h3>\n

650g sweet, white onions (4 large round)
\n60g grated parmigiano reggiano<\/a>
\n3-4 basil leaves
\n2-3 T. breadcrumbs
\n6-8 slices of Prosciutto di Parma<\/a><\/p>\n

    \n
  1. First, wash and remove the outer layer of onion skin. Boil onions in water for 10 minutes (note: I would probably do 15-20 minutes if I did it again<\/em>). Drain and let onions sit until cool enough to handle. <\/li>\n
  2. Slice onions in half, and remove inner layers of onion, until you have a shell of 1-2 layers that can cotain the filling. Finely chop or blend in a processor the removed parts of the onions. Grate fresh parmigiano reggiano cheese and finely chopped basil leaves and mix. Add a few tablespoons of bread crumbs, depending on how solid you want it. (You could add cream instead for a more creamy filling)<\/li>\n
  3. Take each onion half, fill with mixture and wrap a slice of prosciutto di Parma around the outside. Secure with a toothpick if necessary. Place in a glass baking tray and cook for 30-40 minutes at 190C\/380F. <\/li>\n<\/ol>\n

    Of course, please note that the two most important ingredients in this dish are two products from Parma – parmigiano reggiano (the true parmesan!!!) and prosciutto di parma. It’s best to use d.o.c.<\/a> products but I know not everyone has these at hand.<\/p>\n

    \n\"Prosciutto<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Wow, that’s a mouthful, in more ways than one! I’ve been cooking quite a few sweet dishes recently, so when the Waiter, There’s Something in My… theme for this month (hosted by Jeanne from CookSister) was Stuffed Fruit or Vegetables, I wanted to do something a little more healthy and went with the vegetables…well, at…<\/p>\n

    Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[110,3,2,11],"tags":[],"class_list":["post-349","post","type-post","status-publish","format-standard","category-appetizer","category-food","category-italy","category-recipe","entry"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-5D","jetpack-related-posts":[{"id":478,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/03\/18\/broccoli-onion-and-pine-nut-no-egg-quiche-recipe\/","url_meta":{"origin":349,"position":0},"title":"Broccoli, Onion and Pine Nut No-Egg Quiche Recipe","author":"Sara, Ms. Adventures in Italy","date":"March 18, 2008","format":false,"excerpt":"With a surprise stuffed cheese crust. 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