TROPEA RED ONION WITH PORCINI AND WHITE TRUFFLE SAUCE
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With this recipe you will bring to the table a casket that, as soon as it is opened, will release a sweet and enveloping scent. The preparation is very simple and fast. The advice is to consume the onion not too hot, but still lukewarm.

Preparation

On a baking tray prepare a layer with coarse salt, lay the onions with the outer skin, aromatic herbs and two cloves of garlic [1]. Cover the baking tray with aluminum paper [2] and put in the oven, at 180° for about 20 minutes [3].

When 20 minutes pass, you will discover the baking tray the onions will have slightly withered and the inside will be cooked [4]. Then remove the hat from each, cutting off the top of the onion with a knife. Then empty the heart of the onions by helping you with a clap [5] and chop it to the knife. Also chop some pine nuts that you will have toasted with salt and oil in a hot pan, season this filling with parsley, salt, pepper [6] and the Urbani Porcini and White Truffle sauce [7].

Fill the onions with the filling [8] and serve with another Urbani Porcini and White Truffle sauce, toasted pine nuts and a few drops of balsamic vinegar cream [9].

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