Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts) Recipe

Origin: Romania Period: Traditional

Ingredients

3 large, white, onions

For the Stuffing:
100g walnuts, crushed
150g fresh breadcrumbs
4 tbsp milk
1 tbsp fresh dill, chopped
2 tbsp flat-leaf parsley, chopped
12 pitted black olives, finely chopped

For the Sauce:
100ml oil
2 tbsp flour
300ml dry white wine
4 tbsp sour cream

Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts) Preparation:

Method:

Peel the onions, wash well then transfer to a pan, cover with water and bring to a boil. Continue cooking until the onions are soft then remove from the water with a slotted spoon and set aside to cool.

Once cold remove the onion cores. Place the cores on a cutting board and chop. Now prepare the stuffing by moistening the breadcrumbs with the milk then combining with the crushed walnuts, chopped onion cores, chopped dill and parsley and the olives. Season with salt and black pepper then use to stuff the olives.

Place the olives in a pot. Prepare a sauce by mixing the oil, flour, wine and sour cream. Pour over the onions, bring to a simmer and cook for about 20 minutes, or until the sauce thickens. Serve hot with pasta.

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