Stuffed Onions With Truffle



Difficulty: Very easy

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 4 pieces


Onions (2 medium) 200 g

Potatoes 140 g

Small black truffle 1 or our Black Truffle Sauce 90g

Parmigiano Reggiano PDO to grate 50 g

Yolks 1

Rosemary q.b.

Extra virgin olive oil q.b.

Himalayan Pink Salt q.b.

Black pepper q.b.

To prepare the stuffed onions with truffle, first boil the potatoes in plenty of cold water , bring to a boil and cook until you can easily stick them with a fork: the cooking time varies depending on the size of the potatoes, it will take about 30-40 minutes. Meanwhile peel the onions, divide them in half transversely  and empty them by removing the inner layers.

Chop the inside of the onions  and keep it temporarily aside. Transfer the emptied onions to a baking pan, season with oil , salt and pepper  and cook in a preheated static oven at 430 ºF for 20 minutes.

While the onions are cooking, take care of the filling: heat a little oil in a pan, add the chopped onion  and fry for a few minutes, then add the rosemary. Pour the onions in a large bowl 

and add part of the black truffle using the truffle cutter  or add the Black Truffle Sauce, then mash the boiled potatoes still hot directly in bowl.

Add the grated Parmesan, the yolk, salt and pepper and mix. Transfer the mixture into a sac-à-poche without nozzle.

Remove the onions from the oven and fill them with the mixture of potatoes and truffle, then pour a drizzle of oil on the surface and cook for 15 minutes at 430 ºF, then turn on the grill and continue cooking for another 5 minutes.

After having baked the onions, garnish with other truffle flakes to taste and a ground pepper and serve your onions stuffed with truffle still hot!