Chipola ripiene in a creamy sauce
98 90 минут 5 порции
This is a traditional Italian dish with a slight sweet taste, which will make any chef cry. Onions, remaining after cooking, I usually freeze and then use when cooking ground beef. If sauce remains, I add a little Indian spice, and put in the fridge, so it acquires the consistency of butter which is always a pleasure to spread on fresh bread. The remaining chopped tomatoes, as their shelf life is small, I usually add some salt and drink as juice, sometimes diluted with water. Practical side of this dish is that all semi-finished products find a new life without losing its usefulness.
Ingredients for Chipola ripiene in a creamy sauce
- Ham - 100 g
- Onion - 5 PCs
- Chicken egg - 1 piece
- Bun - 1 piece
- Mushrooms - 50 g
- Parmesan - 4 tbsp
- Tomato - 2 tbsp
- Butter - 100 g
- Sugar - 20 g
- Parsley - 1 Puig.
- Cream - 200 ml
- Black pepper
- Nutmeg - 1/5 tsp.
- Flour - 2 tbsp
Step by step instruction of cooking Chipola ripiene in a creamy sauce
For cooking we used the following products Parmalat: pureed tomatoes and cream sauce.
Onions to clear and cut out the middle.
Slice: 1/4 weight cut onions, bun, ham, mushrooms, and parsley. Mix well.
Add: 2 tablespoons grated Parmesan cheese, 2 tablespoons of pureed tomatoes, 1 fresh egg, salt and pepper to taste. Mix well.
50 g butter to melt, add 2 tablespoons of sugar.
When the sugar is Golden brown, add 2 cups of broth (I used chicken). Stuff the onions and simmer for 40 minutes.
For the sauce: melt 50 g butter, add 2 tablespoons of flour, 200 ml cream, 2 tablespoons of Parmesan cheese. Simmer 5 minutes, stirring occasionally.
Spices: salt, pepper, and 1/5 tsp nutmeg.