A Recipe: Cipolline in Agrodolce
What a surprise to discover that those small flat onions we call “cipolline” here in Italy, are indicated in U.S. onion guides as an Italian variety – with the same name: “cipolline onions.”
Here’s a simple, easy recipe for enjoyment of these cipolline:
Cipolline in agrodolce
- a dozen or more cipolline
- a few bay leaves
- Extra-virgin olive oil
- salt, pepper, q.b. (“quanto basta” or as much as you need)
- balsamic vinegar, q. b.
Wash the onions and then steam just a few minutes in a double boiler so that skins easily slip off. Peel steamed onions:
Saute’ gently peeled cipolline in olive oil with bay leaves:
Raise heat a bit so that onions will caramelize, adding balsamic vinegar, salt and pepper, q. b.:
When the cipolline in agrodolce are tender, serve…..and enjoy. Buon appetito! (Hint: a perfect complimentary side dish to a pork roast – but not only!)
Optional: rather than use balsamic vinegar, stir a bit of sugar into wine vinegar and use this for the agrodolce mixture.