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(Stuffed Onions)

This recipe, typical Asturian cuisine, I've made with love in honor of my friend Alternative , though of course the result will be even remotely like her, because as good Asturian it will make wonders.

saw the recipe on the website of Kitchen Asturias and liked from the moment. I was hoping to find the time to do it, but I changed the bonito and pretty cool, and it was delicious.

Ingredients: (4 people):

• 8 medium onions and equal
• piquillo peppers ¼ pint of tomato sauce
Home
• 1 Glass of White Wine Fish Soup
• 1 bay leaf 1
• Chilli (optional)
• Extra Virgin Olive Oil Salt

For the filling:

• ½ Kilo Fresh Bonito
• 3 tablespoons Tomato Frito Home
• 2 tablespoons minced onion (if not removed under vacuum)
• 4
• Peppers
• 2 boiled eggs 4 tablespoons white wine
• few tablespoons of breadcrumbs Sal

For the sauce:

• 2 cloves garlic, peeled Parsley

Prepared

Remove the outer layers of onions leaving the whites, and hollowed out with a hollowed-out as possible from getting inside. What we've got set aside.

Chop all the filling ingredients very fine and come back in a bowl with all other ingredients the same.

amalgamate well until it becomes a farce consistent but not too tight.

Using a spoon we will fill the onions with the farce pressing and sealing the hole with breadcrumbs.

Heat the oil in a pan and fry the onions, first by the side of the filling is sealed well with bread crumbs and stick, and then giving a few turns on all sides until lightly browned.

we

We removed and placed in a pot in which all fit snugly.

We used oil to brown them aside a little and saying in that we had reserved onion and finely chopped red peppers. When you are browning, add the wine, let the alcohol evaporate a little and incorporate the other ingredients. Refreshing a bit more and we pour over the onions, adding a little fish stock.

Crush the garlic with the parsley and add it too.

Cover the pan and let simmer until tender.

If we consumed the soup, not yet tender, add a little more.

are exquisite.