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Bocconcini alla cipolla in teglia da muffin-molino-merano

Onion Bites in Muffin Tin

Total time
30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20 Minutes
Rest time
12 Hours 30 Minutes


For 12 Onion Bites

25 g EVA - lievito madre natural yeast bio
170 ml Water
300 g Soft wheat flour no. 4 type 00
5 g Pepper
5 g Salt
1 Shallot
30 ml Olive oil


  1. Mix the flour, Lievito Madre, salt and pepper with the water until a smooth and consistent dough has been obtained. Finely slice or cube the shallot then gently fry in half the olive oil. 
  2. Add and briefly mix in the fried shallot to the dough, then form a ball shape. Cover and set aside to rest at room temperature for approx. 12 hours or overnight.
  3. Shape 12 small doughballs and leave to rise for a further 30 minutes. Preheat the oven (static: 200°C, fan:180°C) and grease a muffin tray with the remaining olive oil.
  4. Bake for approx. 20 minutes until the Onion Bites turn golden. Serve with raclette, fondue or with a sauce.

In collaboration with @annalenashearthbeat

Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.

1000 g