Cipollina are a Sicilian rotisserie item that originate from Catania and are made from puff pastry, made with lard and then puffed with butter and stuffed with fried onion, cooked ham and stringy cheese. Cipollina Catanese is quick to prepare and is perfect as a unique dish, to serve, at an evening with friends, along with the inevitable Arancini, Pitoni and Pizzette. It is also ideal in savory buffets or as an appetizer.

Ingredients (4 units)
• Large purple onion or 2 medium ones of another type 1
• Natural chopped tomato 400 g
• Dried oregano to taste 2 g
• Rectangular puff pastry 1
• Cooked ham (approximately) 100 g
• Fresh mozzarella or provolone or provola (approximately) 50 g
• 1 Egg
• Extra virgin olive oil
• Salt

Preparation
• Total time 1 h
• Preparation 10 min
• Cooking 50 min

Finely chop the peeled onion and poach it with a couple of spoonfuls of oil and a little salt, allowing it to sweat and become transparent without haste, without toasting, for at least 20 minutes. Add the tomato, stir, correct salt and let it cook and reduce about 20-30 minutes more.

It should be thick; if it still has a lot of liquid, increase the heat a little and continue cooking until a more concentrated sauce is obtained. Season with oregano and let it cool a little. Beat the egg in a bowl.

Preheat the oven to 180ºC and prepare a tray with non-stick paper. Open the puff pastry without stretching it too much and cut four squares. Place a portion of sauce in the center, add chopped ham and crown with pieces of cheese.

Close the packets by bringing the bones to the center, overlapping them and brushing each one with beaten egg. Brush again and prick with a toothpick once so that the steam comes out a little, and bake for about 20-25 minutes, or until the puff pastry is golden brown.

Let cool and ready, you can now enjoy The Cipollinas.

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