Le dix de los vascos
Accompanied by stuffed onions
Suggested by Marcelo Gallardo, Technical Manager at Viña Los Vascos
Ingredients
- 200g (7oz) sauté of lamb
- 50g (2oz) bacon
- 4 medium-sized white onions
- 1 sprig parsley
- Olive oil, salt, pepper
- 1 bouquet garni
- 2 cloves
For 4 persons Preparation time: 20 minutes | Cooking time: 45 minutes
The recipe :
Peel the onions, cut off the top, scoop out the inner rings taking care to not break the onions. Chop the scooped onion rings and finely chop the parsley. Put the lamb and bacon through the meat mincer (medium cut). Mix all the ingredients together and season with salt and pepper. Fill the onions with the stuffing, drizzle with a little oil, put in the oven without the tops for 30 minutes gas mark 7 (210°C). Turn the oven down to gas mark 6 (180°C), add the tops, bake for another 15 minutes. Serve hot.
The wine :
A powerful, elegant wine, with supple round tannins and a fruity, lively finish, in perfect harmony with the stuffed onions which are both fresh and rich.
Serve with a young vintage of Le Dix de Los Vascos
