Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cipollini in Agrodolce

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cipollini in Agrodolce Empty Cipollini in Agrodolce

    Post by Lobo Thu 28 Jan 2016, 8:13 pm

    Cipollini in Agrodolce Img93l
    Cipollini in Agrodolce
    Cipollini in Agrodolce Translucent
    Be the first to Write a Review
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 8
    Agrodolce means “sweet and sour,” a flavoring particularly popular in southern Italy and usually achieved by mixing vinegar and sugar. For this recipe, an inexpensive young balsamic vinegar should be used rather than a more expensive aged vinegar. Cipollini are small, flat Italian onions. They are available in some supermarkets and farmers’ markets. Pearl onions or small boiling onions may be substituted. Serve these piquant onions alongside a platter of cheeses and sliced cured meats, such as prosciutto and coppa.






    • 26

    Ingredients:


    • 1 lb. cipollini onions, each about 1 1/2 inches in diameter 
    • 2 cups white wine vinegar  
    • 2 cups balsamic vinegar 
    • 3 Tbs. granulated sugar 
    • 3 Tbs. firmly packed brown sugar 
    • 1/4 tsp. salt 

    Directions:

    Bring a large saucepan three-fourths full of water to a boil. Add the onions and cook for 30 seconds. Drain, place under cold running water to stop the cooking and drain again. Using a small, sharp knife, trim off the root end of each onion and slip off the skin. Do not cut too deeply into the onions or they will fall apart.

    In a nonreactive saucepan, combine the white wine and balsamic vinegars, granulated and brown sugars, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugars. Add the onions and cook until softened when pierced with the tip of a knife, 2 to 3 minutes. Remove from the heat and let cool for about 1 hour.

    Transfer the onions and liquid to a nonreactive container, making sure that the onions are submerged in the liquid. Cover and let stand for 1 week at room temperature before using, to allow the onions to mellow and absorb the flavors. The onions will keep for up to 6 months in the refrigerator. Serves 6 to 8.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).
    • Back to top
      Current date/time is Fri 19 Apr 2024, 1:26 am