Recipes with onion ( and not only) they are perfect for those looking for simple dishes, tasty and traditional Italian. Onion is a fundamental ingredient of Mediterranean cuisine, ideal for enriching first courses, seconds, side dishes and sauces with an intense and unmistakable flavour.

Here you will find ideas and inspiration for recipes with caramelized onion, recipes with spilinga nduja, recipes with onion mousse, recipes with Tropea Calabria PGI red onion and much more, easy to prepare and suitable for any occasion. From classic preparations to the most creative dishes, the onion confirms itself as a versatile and ever-present ingredient in Italian cuisine.

Discover the best recipes and brings authentic flavors to the table, genuine and rich in tradition.

SLICED SALMON IN ALMOND CRUST WITH CARAMELIZED ONION HEART

[]caramelized onion recipe Vatican delights of Tropea salmon fillet recipe typical Calabrian products

Ingredients (per 2 people):

Preparation:

  1. Dry the salmon steaks well with absorbent paper. Press only the sides of the salmon (those without skin) on a plate filled with chopped almonds, making them stick well to create an even crust.
  2. Heat a non-stick pan with a drizzle of oil. Sear the salmon for approx 2-3 minutes per side. The secret? The inside must remain pink and juicy (to the heart it must reach approximately 50°C if you have a thermometer). Salt it lightly only at the end.
  3. Season the mixed salad with a drizzle of oil and a pinch of salt and arrange it at the base of the plate.
  4. Place the salmon steak on top of the salad. Ora, with a spoon, spread a generous strip of Caramelized Onion directly over the fish.
  5. Final Touch: If you want to exaggerate, add a few drops of balsamic vinegar reduction around the dish to recall the sweet and sour note of the Calabrian preserve.

“The Treasure of Tropea” RECIPE WITH ONION MOUSSE

Ingredients (per 5 people):

  • Calabrian pecorino (Medium seasoning): 200g cut into regular cubes (circa 3×3 cm)
  • Onion mousse:qb.

Preparation:

  1. Take the cubes of Calabrian pecorino. Using a small corer (or the tip of a small knife), create a small circular hole in the center of each cube, deep approximately 1 cm. Be careful not to break the piece of cheese.
  2. With the help of a teaspoon (or better, a pocket-bag for extreme precision), fill each recess with the Tropea onion mousse. The mousse should come out slightly, creating a small dome.

Your dish is ready!

THE SANDWICH

“Calabria Gold”

Ingredients (per 1 sandwich):

  • Pane: 1 Crispy ciabatta or an artisanal sesame bun.

  • 'Nduja Vatican Delights of Tropea: 1-2 generous spoonfuls (depending on your spicy tolerance).

  • Caramelized Onion Vatican Delights of Tropea: 2 generous spoons.

  • 150g on hamburgers at manzo (or pork sausage opened like a book).

  • Cheese: 2 slices of Caciocavallo Silano or smoked Provola.

  • Extra: A few fresh rocket leaves to give a bitter note and cleanse the palate.

Preparation:

  1. Cut the bread in half and toast it lightly on the griddle on the crumb side until it turns golden.

  2. While the bread is still warm, spread it 'Nduja Vatican Delights on the base. The heat of the bread will begin to melt the noble fat of the 'nduja, releasing all its aroma.

  3. Cook the hamburger (or sausage) on the hot plate. One minute before finishing cooking, place the caciocavallo slices on the meat and cover with a lid to make it melt perfectly.

  4. The Assembly:

    • Place the meat with the melted cheese on top of the base with the 'nduja.

    • Add a bed of arugula.

    • Above the rocket, spread it generously Caramelized Onion Vatican Delights. Its acidity will balance the fattiness of the 'nduja.

  5. Close the sandwich, crush it lightly and let it rest 30 seconds before biting it.

Pork fillet with balsamic vinegar and Vatican Delights from Tropea

Ingredients (per 2 people):

Procedure

  1. Dry the pork medallions well and lightly flour them on both sides, shaking off the excess.
  2. In a non-stick pan, heat a drizzle of oil with the rosemary. When it's hot, sear the medallions for about 3-4 minutes per side. They must form a golden crust on the outside but remain juicy on the inside.
  3. Season with salt and pepper. Pour in the balsamic vinegar and let it evaporate 30 seconds until it creates a shiny background.
  4. Turn off the fire. Only at this point add 3 o 4 spoons of Sweet and Sour Onions Vatican Delights (drain slightly from their liquid) directly over the meat. The residual heat from the pan will warm the onions without losing their crunch.

Plating: Arrange the medallions on the plate, cover them generously with the onions and the balsamic cooking juices. Sprinkle with chopped pistachios.

Enjoy your meal!

Bruschetta “Vatican fire” and Burrata

Preparation: Toast the bread slices until they are golden brown. Spread a generous layer of 'nduja while the bread is still warm (the heat will release the chilli oils). Place a heart of fresh stracciatella on top to tone down the spiciness.

Sliced ​​Beef with Caramelized Tropea Onions

Ingredients (per 2 people):

  1. Pat the meat well with absorbent paper. It must be dry to obtain a perfect crust.
  2. Heat a griddle or cast iron skillet until red hot.
  3. Massage the meat with a drizzle of oil and cook it: 3-4 minutes per side for rare/medium cooking. Never pierce it with a fork!
  4. In the last two minutes, add a sprig of rosemary to the pan for flavor.
  5. Once cooked, wrap the meat in aluminum foil and let it rest for 3-5 minutes. This step serves to redistribute the juices inside.
  6. Cut the meat into slices (cut off) controfibra.
  7. Arrange the meat on the plate, garnish generously with caramelized onions and complete with a drizzle of raw oil and flakes of coarse salt.

Pasta with “Marinated onion Donna Campfora”, bacon and pecorino

Ingredients (per 2 people):

  • 180 g of pasta (half sleeves or spaghetti)

  • Marinated onion Donna Campfora of Delizie Vaticane di Tropea

  • 80 g of diced bacon

  • 40 g of grated pecorino

  • Extra virgin olive oil

  • black pepper

Preparation:

  1. Put the water to boil for the pasta and salt it lightly (the bacon and pecorino are already tasty).

  2. In a pan:

    • brown the bacon without adding oil

    • when it becomes crunchy, lower the heat

  3. Add the marinated onion and do it heat gently for 2–3 minutes

  4. Drain the pasta al dente and sauté it in the pan with a ladle of cooking water

  5. Turn off the heat and stir in the pecorino and pepper.

COD WITH PACCHERI, WITH RED ONION OF TROPEA CALABRIA IGP AND EGGPLANT

Ingredients (per 5 people): 2 Red onions of Tropea Calabria I.G.P.

500 gr. of potatoes

300 gr. of fresh cod

2 eggplant

Sale

100 gr. of olive oil

black pepper

Chopped parsley

500 gr. of paccheri

Preparation: clean and slice the onions, meanwhile prepare the oil in a pan and brown the onions, cut the cod and eggplant into chunks, mix them with the onions and cook for 20 about minutes turning from time to time. Add potatoes and cook for others 10 minutes. Cook the pasta al dente and mix with the preparation for 2 minutes. Add black pepper and chopped parsley.

OMLET OF RED ONIONS OF TROPEA CALABRIA PGI AND POTATOES

Ingredients (per 4 people): 2 Red onions of Tropea Calabria I.G.P.

500 gr. of potatoes

5 egg

½ glass of olive oil

Sale q.b.

1 teaspoon of black pepper

Preparation: cleanse, wash and cut the onions and potatoes into slices and leave them to drain. Heat the oil in a pan, add the onions and potatoes and brown them for approx 30 minutes In the meantime, beat the eggs with a whisk, salt and pepper then add to the mixture directly in the pan and continue cooking over low heat, mash with a fork to mix everything, turn the omelette to have the same browning on both sides.

BACCALA’ BAKED IN WHITE WITH POTATOES AND RED ONIONS OF TROPEA CALABRIA IGP

Ingredients ( per 4 people): 4 pieces of cod previously sponged

3 Red onions of Tropea Calabria I.G.P.

6 potatoes

Olive oil

Sale

Parsley and rosemary

Hot pepper to taste

Preparation: cleanse, wash and chop the onion. Dry the cod well with a tea towel. Prepare a baking sheet, pour the oil to cover the bottom then arrange the onions, add the cod and the washed and diced potatoes, salt everything by adding hot pepper and rosemary. Bake at 250°,in a heated oven, for about an hour, turn occasionally until golden brown. Once cooked, remove from the oven and add the chopped parsley and serve hot.

CIAMBOTTINO OF RED ONIONS OF TROPEA CALABRIA PGI AND COURGETTES

Ingredients (per 4 people): 6 big onions from Tropea Calabria I.G.P.

2 medium/large courgettes

Olive oil to taste.

4 egg

Sale q.b.

Preparation: cleanse, wash and slice the onions into rounds and the courgettes into cubes. Pour the oil into the pan until it covers the bottom, then add the vegetables and cook them for approx 30 minutes until browned. Beat the eggs in a bowl, add a pinch of salt and mix with the cooked vegetables for a few minutes.. Also excellent cold.

RED ONIONS OF TROPEA CALABRIA PGI GRATIN

Ingredients (per 5 people): 10 Medium red onions of Tropea Calabria I.G.P.

5 cherry tomatoes (to taste)

Parsley

100 gr. olive oil

1 pinch of salt

black pepper

60 gr. of breadcrumbs

Preparation: cleanse, wash and cut the onions in half, horizontally. Arrange the onions in a row in a baking dish with the cut side up, salt and drizzle with oil, then bake at 250° for 20 minutes Remove the pan from the oven to add the breadcrumbs, parsley and black pepper. Add the Pachino cherry tomatoes cut into small pieces to the center of each onion, if desired, re-bake for others 5 min.

FRESH SUMMER TROPEA CALABRIA PGI RED ONION SALAD

Ingredients (per 6 people): 4 Red onions of Tropea Calabria I.G.P.

6 Potatoes

2 eggplant

2 peppers

1 "Oxheart" tomato

Basil leaves

250 gr. of mozzarella

Sale

Olive oil

Preparation: peel the potatoes and boil, then let them cool. Meanwhile, roast the peppers and aubergines, peel and cut into cubes. Then cut the onions and tomatoes and potatoes into rings, mix everything in the salad bowl and season with salt, oil and add the mozzarella and basil. Leave to cool in the fridge and remove them for a few minutes before plating and serving.