Onions stuffed with turkey and Parmigiano

Ingredients

For 1 serving

• Onion2
• Ground turkey130 g
• Parmigiano Reggiano15 g
• Breadcrumbs15 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Fresh sage2 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Put a pan of water on to boil and preheat the oven to 190 °C (conventional). Peel the onions, keeping them whole, and trim off the root end.
2. When the water boils, salt it and cook the whole onions for 10 minutes, until the outside is tender. Drain, let them cool slightly, cut them in half across and hollow them out, leaving the two outer layers.
3. Finely chop the onion centres and the fresh sage. Beat the egg.
4. In a bowl mix the chopped onion, turkey mince, half the egg, grated Parmigiano Reggiano, half the breadcrumbs, the sage, a grating of nutmeg and a pinch of salt.
5. Fill the onion halves, arrange them in a baking dish and sprinkle with the remaining breadcrumbs.
6. Drizzle with the oil and bake at 190 °C for 35 minutes, until the onions are soft and caramelised at the edges and the top is golden.