Name: Onion and Eggplant Ripieno (Italian-Style Stuffed Vegetables)
Cuisine: イタリアン
Ingredients: [Onion Ripieno]; 2 onions; 80g ground pork; Nutmeg, to taste; 1/4 tsp rosemary (stems also used); 1/4 clove garlic; 12g Parmigiano-Reggiano; 30g stale bread; 10g milk (for soaking bread); 2 pinches salt; Coarsely ground black pepper, to taste; Flour, to taste (for dusting the inside); 70ml water (to be combined with onion juices); 8g unsalted butter; Toasted breadcrumbs, to taste (for garnish); [Eggplant Ripieno]; 2 eggplants; 120g ground pork; Salt, to taste; Fennel seeds, to taste; 30g stale bread; 12g milk (for soaking bread); Parmigiano-Reggiano: 10g (for filling) + 16g (for topping); Flour, to taste (for dusting the inside); Olive oil, to taste; 160g tomato juice; 36g mozzarella cheese; Fresh basil, to taste (for garnish)

About "Onion and Eggplant Ripieno (Italian-Style Stuffed Vegetables)"

Chef Yahei Suzuki of Piatto Suzuki introduces two types of "ripieno," which means "stuffed" in Italian. The Onion Ripieno is an adaptation of a traditional Piedmontese dish, featuring a sauce made from natural onion juices and butter. The Eggplant Ripieno is inspired by Southern Italy, featuring a fennel-scented, salsiccia-style meat filling simmered in tomato juice and topped with mozzarella and Parmigiano-Reggiano. Both recipes use bread soaked in milk as a binder to keep the meat filling incredibly soft and juicy. Enjoy these authentic, easy-to-make Italian dishes at home.

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Tips for Making "Onion and Eggplant Ripieno (Italian-Style Stuffed Vegetables)"

Prep
- Microwave the wrapped onions (600W) for 2 minutes and save the released juices to use later in the sauce and steaming liquid.
Prep
- Peel thin strips of skin off the sides of the eggplants to prevent them from becoming mushy where they don't touch the pan.
Meat Binder
- Using milk-soaked stale bread instead of breadcrumbs is a traditional Italian method that acts as an excellent binder for juicy meat.
Kneading Meat
- Knead the ground pork with just salt first to create a protein network that locks in the juices during cooking.
Prep
- Dusting the inside of the onion and eggplant shells with flour helps prevent the meat filling from separating.
Heat Control
- Sear over medium-high heat first to lock in flavor, then cover and steam over low heat for a tender, juicy finish.
Sauce
- Deglaze the skillet with a splash of water to scrape up the flavorful browned bits, then melt in unsalted butter for a rich sauce.
Finishing
- Top the Onion Ripieno with crispy toasted breadcrumbs, and melt mozzarella and Parmigiano-Reggiano over the Eggplant Ripieno.

Ingredients for "Onion and Eggplant Ripieno (Italian-Style Stuffed Vegetables)"

28 items

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[OnionRipieno]
2onions
80gground pork
Nutmeg,to taste
1/4tsp rosemary (stems also used)
1/4clove garlic
12gParmigiano-Reggiano
30gstale bread
10gmilk (for soaking bread)
2pinches salt
Coarselyground black pepper, to taste
Flour,to taste (for dusting the inside)
70mlwater (to be combined with onion juices)
8gunsalted butter
Toastedbreadcrumbs, to taste (for garnish)
[EggplantRipieno]
2eggplants
120gground pork
Salt,to taste
Fennelseeds, to taste
30gstale bread
12gmilk (for soaking bread)
Parmigiano-Reggiano:10g (for filling) + 16g (for topping)
Flour,to taste (for dusting the inside)
Oliveoil, to taste
160gtomato juice
36gmozzarella cheese
Freshbasil, to taste (for garnish)

How to Make "Onion and Eggplant Ripieno (Italian-Style Stuffed Vegetables)"

1
[Onion Ripieno]
2
Wrap 2 onions in plastic wrap and microwave (600W) for 2 minutes. Reserve any juices released during heating to combine with 70ml of water later.
3
Cut the microwaved onions in half and scoop out the centers with a spoon, leaving the outer 2 to 3 layers intact. Finely chop the scooped-out centers.
4
In a bowl, combine 80g ground pork, the chopped onion, nutmeg to taste, 1/4 tsp rosemary, 1/4 clove garlic, 12g Parmigiano-Reggiano, 30g stale bread soaked in 10g milk, 2 pinches of salt, and coarsely ground black pepper. Knead the mixture thoroughly.
5
Dust the inside of the onion shells with flour, then firmly pack the meat filling inside, pressing out any air pockets.
6
Heat a dry skillet (no oil needed) and place the onions meat-side down. Sear over medium-high heat until nicely browned.
7
Once browned, flip them over. Pour in the 70ml mixture of reserved onion juice and water, add the rosemary stems, cover with a lid, and steam over low heat for 8 minutes.
8
Remove the onions from the skillet. Add a splash of water to the skillet to deglaze the browned bits, scraping them up with a spoon. Melt in 8g of unsalted butter to create a sauce.
9
Plate the Onion Ripieno, drizzle with the sauce, and top with toasted breadcrumbs to finish.
10
[Eggplant Ripieno]
11
Cut the stems off 2 eggplants, slice them in half lengthwise, and peel thin strips of skin off the sides.
12
Scoop out the flesh of the eggplants with a spoon, leaving a shell, and finely chop the scooped-out flesh.
13
Heat olive oil in a skillet, sauté the chopped eggplant flesh, season with salt and pepper, and cook until tender and creamy. Let it cool.
14
In a bowl, thoroughly knead 120g ground pork with salt to taste. Grind in fennel seeds to taste, then add 30g stale bread soaked in 12g milk, the cooled sautéed eggplant, and 10g Parmigiano-Reggiano. Mix well.
15
Dust the inside of the eggplant shells with flour, then generously pack them with the meat filling.
16
Heat a little olive oil in a skillet and place the eggplants meat-side down to brown. Flip them over and press the skin side against the skillet to cook thoroughly.
17
Once browned all over, pour in 160g tomato juice, cover, and simmer over low heat for about 4 minutes.
18
Once the meat is cooked through, place a slice of 36g mozzarella cheese on each, sprinkle with 16g Parmigiano-Reggiano, cover again, and let the cheese melt over low heat/residual heat.
19
Plate the eggplants, pour the remaining tomato sauce from the skillet over them, and garnish with fresh basil to finish.

Detailed Commentary on "Onion and Eggplant Ripieno (Italian-Style Stuffed Vegetables)"

* Content organized by topics from the video.

Ripieno: Traditional Italian Stuffed Dishes

Chef Yahei Suzuki of Piatto Suzuki introduces "ripieno," the Italian word for stuffed dishes. The Onion Ripieno is based on a traditional recipe from the Piedmont region of Northern Italy. While the authentic version uses amaretti (almond biscuits) and is served with a cheese fondue sauce, this recipe is adapted for home cooks. The Eggplant Ripieno is inspired by Southern Italy, where eggplants are a staple. Simmered in a rich tomato sauce and topped with melted cheese, it offers a comforting yet authentic taste of Italy.

Onion Ripieno: Sweet & Savory Filling

We start with the Onion Ripieno. Wrap 2 onions in plastic wrap and microwave (600W) for 2 minutes. The juices released are packed with concentrated sweetness, so make sure to save them to combine with water later. Cut the onions in half and scoop out the centers, leaving the outer 2 to 3 layers to form a shell. Finely chop the scooped-out centers. In a bowl, combine 80g ground pork, the chopped onion, nutmeg to taste, 1/4 tsp rosemary, 1/4 clove garlic, and 12g Parmigiano-Reggiano. Add 30g stale bread soaked in 10g milk. In Italy, using milk-soaked stale bread instead of breadcrumbs is a traditional technique that acts as the ultimate binder, keeping the meat incredibly soft and juicy. Add 2 pinches of salt and coarsely ground black pepper, then knead thoroughly.

Onion Ripieno: Searing & Steaming

Dust the inside of the onion shells with flour to prevent the filling from separating. Pack the meat filling tightly, pressing out any air, and place them in a dry skillet—no oil is needed as the pork will release its own fat. Sear over medium-high heat to create a beautiful crust that locks in the juices. Once browned, flip them over and pour in the 70ml mixture of reserved onion juice and water. Add the rosemary stems, cover, and steam over low heat for 8 minutes. Once the meat plumps up, remove the onions. The browned bits left in the skillet are pure flavor; add a splash of water, scrape them up, and melt in 8g of unsalted butter to create an exquisite sauce. Pour this over the plated onions and top with crispy toasted breadcrumbs.

Eggplant Ripieno: Salsiccia-Style Filling

Next, we make the Eggplant Ripieno. Cut the stems off 2 eggplants, slice them in half lengthwise, and peel thin strips of skin off the sides. This prevents the eggplant from getting mushy where it doesn't touch the pan directly. Scoop out the flesh with a spoon, chop it finely, and sauté in olive oil with a pinch of salt and pepper until tender and creamy, then let it cool. In a bowl, combine 120g ground pork with salt to taste. Grind in some fennel seeds to mimic the flavor of Italian salsiccia sausage. Kneading the meat with just salt first creates a protein network that locks in the juices. Add 30g stale bread soaked in 12g milk, the sautéed eggplant, and 10g Parmigiano-Reggiano, then mix well.

Eggplant Ripieno: Tomato & Cheese Duo

Dust the inside of the eggplant shells with flour and pack them generously with the filling. Heat a little olive oil in a skillet and place them meat-side down. Once beautifully browned, flip them and press the skin side against the skillet to cook thoroughly. Pour in 160g tomato juice, cover, and simmer over low heat for about 4 minutes. Once cooked through, top each with a slice of 36g mozzarella cheese and sprinkle with 16g Parmigiano-Reggiano. Cover again and let the cheese melt over low/residual heat. Plate the eggplants, spoon the rich tomato sauce from the skillet over them, and garnish with fresh basil for a vibrant finish.

Tasting: Incredibly Tender & Flavorful

The chef and his staff taste the two types of ripieno. Upon trying the Eggplant Ripieno, the staff praised it, saying, "Delicious! It feels so Italian!" Incorporating the chopped vegetables into the meat filling makes it incredibly soft and tender. Searing the meat first and then steaming it under a lid keeps it juicy yet surprisingly light, making it easy to eat several. One staff member noted, "The eggplant is so creamy and has a pizza-like flavor, so even kids who dislike eggplant would love this." Chef Suzuki agreed with a smile, showcasing how easily home cooks can recreate authentic Italian flavors.

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