Italian
Cuzzetiello Eggs and Fried Onions
by Gambero Rosso · 452K subscribers on YouTube
Cuzzetiello is a typical Neapolitan street food: a hollowed-out bread roll filled with all sorts of goodies. Here Peppe Guida proposes the version with eggs and fried onions, one of the simplest but also one of the tastiest.
- Cook
- 8 min
- Difficulty
- medium
Ingredients
8 items- 1 pcsCuzzetiello (Pane)Neapolitan bread roll; use a round rustic bread roll
- 1 pcsOnionMedium onion, thinly sliced
- Olive OilFor frying and drizzling
- Basil(optional) — Fresh basil leaves, optional
- 2 pcsEggLarge eggs
- SaltTo taste
- Black PepperTo taste
- Pecorino RomanoFor the egg mixture and for topping
Method
- Cut the top off a bread roll (cuzzetiello) and hollow out the inside, creating a bread bowl. Optionally line the inside with damp parchment paper to shape it.
- In a pan, heat a drizzle of olive oil. Add thinly sliced onion and a pinch of salt. Cook until the onion starts to toast and becomes soft. Optionally add a basil leaf.
- In a bowl, beat 2 eggs with salt, pepper, and some grated pecorino cheese.
- When the onion is ready, add the beaten eggs to the pan and stir gently over low heat to make a creamy scrambled egg-frittata mixture. Remove from heat while still moist.
- Stuff the bread roll with the egg and onion mixture. Drizzle a little olive oil on top and sprinkle with more pecorino.
- Optionally replace the top cap of the bread; the chef leaves it open for presentation.
- Bake in a preheated oven at 170°C (340°F) for 7–8 minutes, until the filling is set and the bread is crispy. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
