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Chipola ripiene in a creamy sauce

Chipola ripiene in a creamy sauce

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.

Cooking time 90 minutes Number of servings5

Ingredients for Chipola ripiene in a creamy sauce

Step-by-step instruction of cooking Chipola ripiene in a creamy sauce

Step 1

For cooking we used the following products Parmalat: pureed tomatoes and cream sauce.

Step 2

Onions to clear and cut out the middle.

Step 3

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.

Step 4

50 g butter to melt, add 2 tablespoons of sugar.

Step 5

When the sugar is Golden brown, add 2 cups of broth (I used chicken). Stuff the onions and simmer for 40 minutes.

Step 6

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.