STEP 1.

2 x 150 g onions

10 ml extra virgin olive oil

STEP 2.

125 g freshly grated caciocavallo

30 g chopped parsley

100 g extra virgin olive oil

PM salt and pepper

100 g cubes of bread 

sautéed with oil, 

rosemary, garlic

50 g fresh ricotta

STEP 3.

125 g rind of mature Ragusano

cheese DOP

STEP 1. COOKING ONIONS

Cook the onions in tin foil for 45 min in the oven with extra virgin olive oil. Once ready, empty them, leaving only two external layers.

STEP 2. FILLING

Mix together the caciocavallo, parsley, oil, salt, pepper, cubes of bread and ricotta. Fill the onions with the obtained stuffing and cook in the oven for 15 min.

STEP 3. THE BROTH

Cover the rind of the Ragusano with water. Turn on the flame to the minimum setting and bring to boil. Let it boil for 30 min. Turn off the flame and let it cool in the fridge. Filter and reduce to half. Add salt if needed.

SERVING INSTRUCTIONS

Pour the broth on the bottom of a soup plate (not too deep) and lay down the onions just out of the oven. If the onion is not caramelised enough, use a blowpipe torch.