ONIONS FILLED 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

Execution:

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.