Wednesday, September 29, 2010

Phenomenal Cipollini

   Voilá easy appetizer recipe,tastes sugary,no confused,it is a sweet and sour balsamic -glazed onions, but not an ordinary onions it is CIPOLLINI..

What is Cipolline?
  It is an Italian pearl onion known for its flat, saucer-like shape. Previously produced only in Italy, these unusual and elegant onions are now grown all over the globe ,Our cipolline range from 1" to 3" in diameter . The taste of cooked cipolline is uniquely mild and sweet.(Cipollini is the plural of ciplolline).
                                                                      1 pound cipollini
                                                               2 tablespoons virgin olive oil
                                                                   2 tablespoons sweet butter
                                                                     1 tablespoons sugar
                                                                 1/2 cup balsamic vinegar
                                              1/4 cup tomato sauce . I used Marinara sauce (homemade)
                                                                         1/2 cup water
                                                     1/2 teaspoon chopped fresh rosemary leaves

                                                                               How to?
                                                                    peel and clean onions
                                                        heat butter and oil in large sautee pan,add onions
                                  Saute until light golden brown on all sides, about  10 minutes.
                                     Add sugar, vinegar, tomato sauce and water and bring to a boil.
                                                 Cook onions  covered until just al dente

                                 Remove from saute pan to a serving dish and hold in a warm place,
                                or allow to cool if you are serving them later or as an antipasto. Sprinkle                                                                               with  rosemary   .        

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