Baked onion with spaghettoni and anchovy sauce

Davide Scabin

For 4 people

For the onion
4 golden onions weighing 300 g each
4 very fine slices of boiled red beetroot
4 fine asparagus spears
100 g of Matt single grain spaghettoni
1 small Tropea onion
4 broccoli florets
1 small red pepper
1 small yellow pepper
10 g of grated fresh Grana Padano

For the anchovy sauce
200 g of whole milk
200 g of fresh cream
50 g of anchovies in oil, drained
2 cloves of garlic


For the anchovy sauce
Place all the ingredients in a saucepan, bring to the boil and cook for 5 minutes. Blend the mixture and filter through a fine strainer to obtain a smooth, not too thick sauce.

For the onion
Slice the top off the onions and bake them in a fan oven at 170 °C for about an hour. Cool them and scoop out the insides, leaving the outer 2 layer intact.

Boil the spaghettoni, leaving them firm, in 2 litres of water with 12 g of coarse salt. Boil the Tropea onion, broccoli, asparagus and peppers in 2 litres of water with 12 g of salt.

Spoon the boiled vegetables into the onion shell, alternating them with the spaghettoni, and dress every layer with the hot anchovy sauce. Garnish the last layer of vegetables with the rolled beetroot slices. Sprinkle with the grated Grana Padano and brown in the oven at 190 °C. Place the onions on serving plates and pour over the hot sauce.