Stuffed onion with Friscous® gratin

Peel the onions and cook them whole for about 30 min. in water, bay leaf and rosé wine. Meanwhile, boil the potatoes, and after peeling them create a purée to which you will add a mixture of black olives, aromatic herbs and half a teaspoon of salt. Cook the spring onions for about 15 min in two tablespoons of extra virgin olive oil, raisins and half a teaspoon of salt (after the first 10 minutes on high heat, lower the flame and add a few tablespoons of water). Cut the onions in half, remove the core and fill them alternating layers of purée, scamorza and friscous®. Gratinate in the oven for 5 min and serve on caramelized spring onion, raisins and the onion core.