Friday, 18 January 2008

Polish stuffed onions

Polish: cebula
Georgian: ხახვი
Lunfardo: chipola
Turkmen: соган
Swahili: kitunguu
Saami: lávki
Quechua: siyuylla
Occitan: cèba
Kurdish: پياز
Albanian: qepë
Limburgian: un
Korean: 양파

Onion is a great vegetable. Very healthy, very tasty and universal. Raw, fried, stewed... In soups, salads, stuffed or... grated and mixed with sugar gives a syrup when you catch a cold. The Ancient Egyptians worshipped it, believing that its spherical shape and concentric rings symbolized eternal life. Let's just believe that eating onions will allow us to live a long healthy life. Why not stuffing them with black pudding (originally kaszanka, a kind of Polish sausage made from blood, buckwheat and chopped liver, similar to Grützwurst, black pudding or morcilla)? Few ingredients but a bit laborious, but worth!

(no, you don't need carrots here)

4 big onions
1 blackpudding
1 handful chive
salt, pepper, oil to fry

1. Peel onions, cook until almost soft. Nick carefully from the bottom and hollow out carefully so that you receive onions empty inside.

2. Chop the part of onions that you took from inside, above. Fry them until golden brown, after that peel blackpudding from gut, break up with a fork, add to onions, mix well and fry together. Add salt and pepper to taste.

3. Fill the onions with blackpudding-onions stuffing. You can put a bit of butter on the top of each onion.

4. Bake until golden, for about 30 minutes, in the oven (250C)

Baked blackpudding onions sitting on rutabaga latkes, served with 3-coloured-carrots curry and tortilla with sour cream. Mmmmmm!

1 comment:

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