Mambo
Art Print
Shooter, Howard
Buy at AllPosters.com
 

La Belle Cuisine - More Vegetable Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Gigi's Ratatouille-Stuffed Onions

Shop at CHEFS!

“Happy is the family which can eat onions together. They are, for the time
being, separate from the world and have a harmony of aspiration.”
~ Charles Dudley Warner

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Kitchen with Vegetables in Foreground
Photographic Print
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Onions
Art Print
Moragues, Joaquin
Buy at AllPosters.com
 

La Belle Cuisine

Gigi’s Ratatouille-Stuffed Onions

 6 large onions, cut in half crosswise
1 1/2 cups finely chopped bell pepper
3/4 cup peeled and finely chopped eggplant
3/4 cup finely chopped zucchini
3/4 cup thinly sliced fresh mushrooms
4 cloves garlic, minced
1/4 cup olive oil
1 1/2 cups peeled, seeded and
chopped tomato
1/2 cup dry white wine
1/4 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoon dried thyme
leaves, crumbled
1/3 cup pine nuts, toasted
2 tablespoons freshly grated
Parmesan cheese

Cut a thin slice from the bottom of onion halves, if necessary, for onions
to sit upright. Scoop out onions, leaving a 1/2-inch-thick shell. Chop onion centers to measure 1 1/2 cups; reserve remaining onion for another use.
Place onion shells, upright, in a 13-by-9-by-2-inch baking dish; add hot
water to dish to a depth of 1 inch. Bake, covered, at 400 degrees F. for
35 minutes or until tender. Remove shells, drain, and keep warm.
Cook the reserved 1 1/2 cups chopped onion, bell pepper, eggplant,
zucchini, mushrooms and garlic in oil in a large skillet over medium-high
heat, stirring constantly, 3 minutes or until tender. Add tomato, wine,
tomato paste, salt, pepper, and thyme; bring to a boil, stirring constantly.
Reduce heat, and simmer, stirring often, 12 minutes, or until most of
liquid has evaporated. Remove from heat; stir in 3 tablespoons pine
nuts. Spoon vegetable mixture evenly into onion shells; sprinkle with
Parmesan cheese and remaining pine nuts. Serve immediately.
Serves 12.

Featured Archive Recipes:
Ratatouille Riot!
Onions Stuffed with Ham
(Craig Claiborne)
Portobello Mushrooms with
Ratatouille and Spinach
Stuffed Onions (Julia Child)
Whole Onions Stuffed with
Pine Nuts and Basil

Index - Veggie Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search