Instructions

Wash the onions and boil them whole, with the skins on, for about 20 minutes. They should be just cooked, and kind of spongey to the touch. Drain and let them cool for about 10 minutes.

In the meantime place peas in a pot of water, with the garlic, sprig of mint and 1 tsp salt. Cook until just done, and drain and rinse under cool water.

Puree peas with the olive oil, rest of salt and a bit of freshly ground black pepper. Add lemon juice and zest and taste to adjust for seasoning. When completely cool add 1/2 cup chopped fresh mint.

Cut ends off of the onion and cut in half through the root. Gently divide the sections into cups, using your hands.

Choose the medium sized cups (reserve the rest of the onion for another use. You can even freeze them).

Place a small non-stick over medium high heat. Brush with olive oil. Gently place the onion cups, lip side down, in the pan. Let cook without moving until the edges develop a nice char. Gently lift them out, and let cool.

Fill the shells with the puree and garnish with fresh mint.You can also garnish with a bit of grated ricotta salata.

You can also serve these as a side dish. In this case use the bigger shells and salt or marinate them a bit first.

If using red onions (which is also pretty!) after you divide them into cups, marinate them for a bit in vinegar to turn them back to their bright red color.