| Cipollline in agrodolce Sweet and sour onions from Ivrea. Ivrea is famous for its cipolline, tiny yellow onios the size of a walnut,which a cooked until they are almost a conserve. This makes a delicious sweet/and /sour side dish. Makes 4 to 6 servings 2 to 3 tablespoons olive oil 30 cippolline, little yellow onions, peeled 2 1/2 tablespoons red wine vinegar 1 1/2 teaspoons sugar salt 3/4 cup broth Warm the oil in a large skillet or pan that can go into the over,then add the onions and saut then until they are lighty browned all over. Add the red wine vinegar and let it cook until it has evaporated. Add the sugar and salt, cover with broth and bake in a 350F oven 1 1/4 to 1 1/2 hours. The onions will be well done and the sauce must be dense. Cultural Background |
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Last modified 20th April, 1998