4 unpeeled onions (remove centre)
4 chopped onion centers
8 baby carrots
8 small asparagus
8 small leeks
8 tbs olive oil
4 tbs olive oil (to baste the onions in the oven)
80 g/2.8 oz of top quality salpicão
Glass of Coreto white
3 tbs cream
1 teaspoon cornflour dissolved in 4 tbs water
Salt and pepper
Stew half the greens cut into 3 cm/1.18 inch chunks for four minutes with the chopped onion and salpicão. Add the white wine and let cook for an additional four minutes. Add the cream and cornflour and cook for another two minutes, seasoning with salt and pepper. Stuff the onions with this mixture and place them in a Pyrex bowl, together with the beef stock and the olive oil. Cook in the oven at 200ºC /392ºF, for approximately 30 minutes. Garnish with the other greens previously poached, baste with the roasting liquid and serve.
* A traditional Portuguese smoked sausage.
Complemented With DFJ Touriga Nacional & Touriga Franca