These delectable bulbs can be traced back to the 15th century where they were first grown in Boretto in the province of Emilia-Romagna. Now they are sold virtually everywhere in Italy, already peeled and ready for use.
Pair them with aged cheese platters, crusty Italian bread or a rare beef steak. This is our nanny's signature recipe, thank you Yolanda!
400 g (2 cups) cipolline borettane, peeled
1/2 glass balsamic vinegar
2 tbsp extra virgin olive oil
3 tbsp brown sugar
Salt
Blanch the onions whole in lightly salted water for 5 minutes, or until they begin to darken slightly. Drain, pat dry with a kitchen towel and set aside.
In a wide skillet, heat the oil and sauté the onions briefly; then splash in some extra old balsamic vinegar and brown sugar to deglaze the pan and caramelize the juices to create a lovely sticky sauce.
The ingredient quantities should just be indicative, try to adjust to your own taste and desired degree of caramelization.
The onions are done when they are tawny and begin to fall apart.
Pair them with aged cheese platters, crusty Italian bread or a rare beef steak. This is our nanny's signature recipe, thank you Yolanda!
400 g (2 cups) cipolline borettane, peeled
1/2 glass balsamic vinegar
2 tbsp extra virgin olive oil
3 tbsp brown sugar
Salt
Blanch the onions whole in lightly salted water for 5 minutes, or until they begin to darken slightly. Drain, pat dry with a kitchen towel and set aside.
In a wide skillet, heat the oil and sauté the onions briefly; then splash in some extra old balsamic vinegar and brown sugar to deglaze the pan and caramelize the juices to create a lovely sticky sauce.
The ingredient quantities should just be indicative, try to adjust to your own taste and desired degree of caramelization.
The onions are done when they are tawny and begin to fall apart.
Buon appetito!
