Ingredients
Ingredients
4 large sweet onions or Spanish onions, peeled
150 g (5 oz) baby spinach leaves
100 g (4 oz) ricotta cheese
½ teaspoon freshly grated nutmeg
40 g (1 ½ oz) Parmesan cheese, freshly grated
15 g (1/2 oz) butter, diced
1 tablespoon extra virgin olive oil, plus a little extra to serve
1 teaspoon good balsamic vinegar
25 g (1 oz) wild rocket
Salt and freshly ground black pepper
Preparation
PreparationPre-heat the oven to 200°C (400°F / Gas 6). Boil the onions in salted water for 5 minutes and then drain well. Leave to cool, then slice off a lid 1 cm (1/2 inch) from the top and remove the middle of each onion with a small fork.Wash the spinach, then cook it with just the water clinging to its leaves for 3 - 4 minutes, until wilted. Leave to cool, then squeeze out any excess water and chop. In a bowl, mix together the ricotta, chopped spinach, egg yolk, nutmeg and half the Parmesan and season to taste with salt and pepper. Fill the onions with the ricotta and spinach mixture.Sit the onions in a small roasting tin, sprinkle over the remaining Parmesan and dot with the butter. Roast for 15 minutes, until the cheese is bubbling and golden brown. Whisk the olive oil and balsamic vinegar together with a little salt and pepper, then toss the wild rocket in this dressing. Serve each onion on a bed of rocket, with a little extra olive oil drizzled over.
