BAKED STUFFED ONION WITH SMOKED CHICKEN LIVER

Ingredients:

150 Grams Chicken Liver

1 Big Onion

1 Tbsp Chopped Bell Pepper

2 to 3 Garlic Cloves

1 Tsp Ground Black Peppercorn

1 Tsp Red Wine

½ Tsp Fresh Rosemary

1 Tsp Paprika Powder

1 Tbsp Grated Parmesan Cheese

1 Tsp Chopped Leeks

1 Tbsp Olive Oil

Salt to Taste

Saffron Cheese Sauce

1 Tbsp Butter

1/3 Cup Milk

1 Tbsp Refined Flour

Pinch Saffron

1 Tbsp Grated Monterey Jack Cheese
Salt to Taste 


In a pan, add butter and refined flour. Stir them properly and see that it does not burn. Add milk and saffron. Again stir it well. Lumps should not be formed. Finally add the grated cheese and salt to taste. 

Peel the skin of the onion and boil in salted water for 10 to 15 minutes uncovered. At the same time, clean the liver and cut in to cubes. Marinate it with olive oil, herbs, salt and pepper to taste.

Drain and turn upside down. Cool the dish. Remove central portion of the onion, leaving the outer shell sufficiently thick to retain shape.

Heat a teaspoon of olive oil in a pan. Add chopped garlic, leeks and chopped onion which was removed from center. Stir them properly. Add the marinated chicken liver and cook for another 10 minutes. Finally, add the red wine for smoke.
Stuff onion shells with liver mixture. Sprinkle with Parmesan cheese, and bake in oven at temperature of 200 degrees centigrade for 10 minutes  until Onion tender.

Serve Stuffed Onion hot with saffron cheese sauce.

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