0 0
Cipolline In Agrodolce Sweet And Sour

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb cipolline onion
2 tablespoons extra virgin olive oil
1 tablespoon prosciutto fat, minced
1 garlic clove, peeled and minced
2 tablespoons sugar
1 bay leaf
1/2 cup white wine vinegar
1/2 teaspoon salt
1 cup water

Nutritional information

161.8
Calories
90 g
Calories From Fat
10.1 g
Total Fat
2.6 g
Saturated Fat
3.5 mg
Cholesterol
295.5 mg
Sodium
18 g
Carbs
1.6 g
Dietary Fiber
11.2 g
Sugars
1.1 g
Protein
127g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cipolline In Agrodolce Sweet And Sour

Features:
    Cuisine:

    I was tempted to add more proscuitto fat and more sugar--but I didn't. I was tempted to really caramelize the outside of the onions--but I didn't. I ***implicitly*** trusted you. And what a success! I definately am inspired by these little jewels. The next time I will try them with some seasoning variations (like cayenne or corriander). Definitely serve them cooled...the texture is better. Great Post! What a treat!

    • 130 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cipolline in Agrodolce (Sweet and Sour Onions), These are sooooo good This is one of my mom’s favorites Serve them as part of an antipasto tray or as a side to grilled meat If you can’t find these little Italian onions you can sub with pearl onions, but only if you have to :-)I have also used fat back and side meat for the prosciutto Got this from the book Saveur Cooks , I was tempted to add more proscuitto fat and more sugar–but I didn’t I was tempted to really caramelize the outside of the onions–but I didn’t I ***implicitly*** trusted you And what a success! I definately am inspired by these little jewels The next time I will try them with some seasoning variations (like cayenne or corriander) Definitely serve them cooled the texture is better Great Post! What a treat!, These are sooooo good This is one of my mom’s favorites Serve them as part of an antipasto tray or as a side to grilled meat If you can’t find these little Italian onions you can sub with pearl onions, but only if you have to :-)I have also used fat back and side meat for the prosciutto Got this from the book Saveur Cooks


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place Onions in a Bowl of Cold Water For 10 Minutes to Loosen Skins Then Peel the Papery Skins Off. (it Really Does Help to Soak Them).

    2
    Done

    Mince One of the Onions and Set Aside.

    3
    Done

    Heat Oil in a Heavy Skillet, Large Enough to Hold All the Onions in One Layer, Over Medium Heat.

    4
    Done

    Add Prosciutto Fat and Stir Until Melted.

    5
    Done

    Add Garlic and the One Minced Onion and Cook Until Soft and Translucent, About 8 Minutes.

    6
    Done

    Add Onions in One Layer, Add Sugar, Bay Leaf, Vinegar, Salt and 1 Cup of Water or Enough to Just Barely Cover the Onions.

    7
    Done

    Bring to a Boil, Reduce Heat and Gently Simmer Until the Onions Are Tender, About 1 1/2 Hours.

    8
    Done

    Allow to Cool to Room Temperature in the Pan Juices Before Serving.

    Avatar Of Joseph Chambers

    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Deluxe Chicken Breasts
    previous
    Deluxe Chicken Breasts
    Salmon Pt Bruschetta
    next
    Salmon Pt Bruschetta
    Deluxe Chicken Breasts
    previous
    Deluxe Chicken Breasts
    Salmon Pt Bruschetta
    next
    Salmon Pt Bruschetta

    Add Your Comment

    4 × 3 =