November brings with it intense aromas and generous ingredients. It is the month of sweet pumpkins, freshly harvested Tuscan onions, and white truffle, which at this time of year releases all its fragrance.
The recipe of the month by chef Alessio Bagnoli is born from this very combination: a baked gratin onion with a soft pumpkin and white truffle sausage filling.
A simple dish, yet one that tells the story of Tuscan autumn in every bite.
A dish that balances sweetness and intensity
The natural sweetness of onion and pumpkin pairs with the savory character of sausage and the elegant aroma of white truffle.
The result is a harmonious contrast: creamy and crisp, sweet and savory, with a refined and lingering aroma.
Ideal as a starter or main course, it pairs beautifully with a glass of Chianti Dianella or our Le Veglie di Neri, which enhances its structure and depth.
Ingredients (serves 4)
- 4 large white onions
- 250 g yellow pumpkin flesh
- 150 g Tuscan sausage
- 20 g butter
- 2 tablespoons Dianella extra virgin olive oil
- 30 g grated Parmigiano cheese
- Salt and pepper, to taste
- White truffle shavings (to taste, for finishing)
Preparation
- Pre-cook the onions
Boil the whole onions for about 10 minutes in salted water. Drain, cut off the top, and carefully hollow them out with a teaspoon, leaving about half a centimeter of thickness. - Prepare the filling
In a pan, brown the crumbled sausage in a drizzle of olive oil.
Add the pumpkin cut into small cubes and cook over medium heat until soft and fairly dry.
Season with salt and pepper, then add part of the Parmigiano and mix well. - Fill the onions
Stuff each onion with the pumpkin and sausage mixture, place them in a lightly buttered baking dish, and sprinkle with the remaining Parmigiano. - Gratin in the oven
Bake at 180°C (356°F) for about 20 minutes, until evenly golden with a crisp crust. - Serve with white truffle
As soon as they come out of the oven, finish the onions with thin shavings of fresh white truffle and a drizzle of Dianella extra virgin olive oil.
The chef’s tip
For a lighter version, the sausage can be replaced with a vegetarian filling made only of pumpkin and cheese, enhanced with a pinch of nutmeg.
For a richer flavor, adding a tablespoon of Mugello ricotta to the filling makes it even creamier.
Where to enjoy it: at the Bistrot delle Scuderie – Villa Dianella, Vinci (FI)
Reservations: 0571 508166 – www.villadianella.it
