Stuffed onions

Peel the onions and boil them in plenty of water; remove them from the heat when about three-quarters cooked, checking with a fork.

Cut the onions horizontally slightly above the middle. Partially hollow them out with a teaspoon: do not discard these scraps, but use them in preparing the filling.

On a cutting board, chop the roast meat, parsley, and onion centers with a mezzaluna; add a handful of grated Parmesan and the eggs, obtaining a firm yet workable mixture.

Fill the onion halves with this filling, top them with a curl of butter, and sprinkle with breadcrumbs.

Grease a baking pan with oil and butter; arrange the onions on it and bake in a preheated oven at 160°C for 10 minutes. Serve hot.

A piece of roast meat is always available. In the past, in the houses of Langa, leftover meat from Sunday or scraps from the roast used for agnolotti filling were collected, and sometimes a little cooked salami was added. The combination with onion makes this simple dish a highly respectable course in the Piedmontese gastronomic landscape.