Truffle-stuffed onions

Boil the potatoes in cold water, bring to a boil and cook.

Simultaneously peel the onions divide them in half and empty them removing the inner layers.

Chop the inside of the onions and set aside.

Transfer the emptied onions to a baking tray, season with olive oil, salt, pepper and bake in a static preheated oven at 220 degrees for 20 minutes.

Now put canine olive oil, onions, chopped previously and fry for a few minutes in a frying pan then add the rosemary and dried summer truffle.

Pour everything into a bowl and mash the boiled potatoes.

Add the grated Parmesan cheese, yolk, salt, pepper and mix. Remove the onions from the oven and fill them with the potato and truffle mixture, pour a drizzle of oil on the surface and cook for 15 minutes at 220 degrees, then turn on the grill and continue for another 5 minutes. After churning out the onions garnished with other flakes of truffle (carpaccio) and served.