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- Grosseto Style Onions
- (Cipolle Alla Grossetana)
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Ingredients:
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- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Onions:
4 large onions
5 oz (150 grams) minced lean beef
1 small Italian sausage, skinned and crumbled
2 tablespoons Parmigiano cheese, freshly grated
2 tablespoons extra virgin olive oil
1 egg, lightly beaten
Pinch of freshly grated nutmeg
Salt and pepper
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- Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Onions:
Cook the onions in salted, boiling water for about 15 minutes.
Drain and leave to cool.
Scoop out the flesh from the centers using a small sharp knife, leaving hollow shells.
Chop the scooped-out flesh and mix with the veal, sausage, Parmigiano cheese, olive oil, egg and nutmeg.
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- Season with salt and pepper.
Fill the onion shells with the mixture.
Place the onions in a large pan in a single layer and pour in the stock.
Cover and simmer for about 28-32 minutes until the sauce thickens.
Place on a warm serving dish. Serves 4.
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