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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Normal service will be resumed…

White onion filled with fresh anchovies , cod fish , garlic and parsley


A lot of things have happened in the last few days   so I just haven`t had time to put pen to paper …..but   I thought it`s only fair to keep you up to date with what’s been going on up in the middle of the Umbrian mountains………First I burnt my wrist on an oven made of ALL steel (very painful), then I had several cooking classes which were great fun as I met some lovely people . I tasted some fantastic goats cheese from a local farm combined with a very good wine (tasty). Then while having  a short break …. I managed   to  prepare 25 jars of tomato sauce and decided to dig up the onions from the vegetable garden (back   breaking).

After all that I just didn`t have the energy to come up  with  a recipe……especially surrounded with all those onions I`d  just pulled out. But now at last I`ve come back to life so here we go– White onions filled with fresh anchovies , cod fish , garlic and parsley . How does that sound ?

Anyway in the meantime while I carry on recovering greetings to you all and normal service will be resumed shortly…….. (if not sooner).

Ingredients for 4

2 small white onions

12 boneless anchovies

80 grams of cod fillet

a handful of chopped parsley

juice of 1 lemon

1 clove of garlic finely chopped

1 / 2 cup bread crumbs

 a nub of butter

Evo oil


4 small baking cups

How it works: Cut the cod into small pieces and then marinade  in lemon, parsley, pepper and garlic. Cut each  onion in half, you want to get four cups out of it. Boil the 4 pieces of onions in water for 8 minutes. Once cooked, remove the inside of each onion. You want to get 4 half circles of onion empty. Fill each one with three anchovies positioned as a cross, and fill the center with the cod. Evenly distribute  butter into the empty baking cups, sprinkle some bread crumbs in it. Put the filled onion in each baking cup .Sprinkle more bread crumbs on top and a drizzle of Evo olive . Bake in preheated oven 180 degrees for 10 minutes.

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