Cipolle Ripiene

Written on August 19th, 2008 by Recipe Lady

8 ea. Red Onions, large
18 oz. Swiss chard
2 tbs. Olive oil, pure, tigre
1 clove Garlic, finely chopped
9 oz. Ricotta cheese
2 oz. Yogurt
2 oz. Parmesan cheese, grated
1 tbs. Majoram, fresh chopped
pinch salt
1 ea. Eggs, whole
1/4 cup Bread crumbs

Peel onion. Boil in salted water until al dente. Cut off top and bottom of onion. Scoop out center and chop. If still raw, boil again until done.

Boil swiss chard for 5 minutes. Drain and squeeze out excess water. Chop and sautee in olive oil with garlic and chopped onion.

Mix together ricotta, yogurt, parmesan and marjoram. Combine with swiss chard mixture, beaten egg and salt to taste. Stuff onion with mixture. Sprinkle with bread crumbs and bake at 300 degrees for 20 minutes.

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