Cipollini in Agrodolce
Diese süßsauren Zwiebeln sind oft Bestandteil italienischer Antipasti, die warm oder bei Raumtemperatur serviert werden.
Quelle: Martha Stewart Living, November 2004
Portionen
Diese süßsauren Zwiebeln sind oft Bestandteil italienischer Antipasti, die warm oder bei Raumtemperatur serviert werden.
Quelle: Martha Stewart Living, November 2004
Portionen
Andrew
27.04.2023 @ 00:53
These sweet and sour onions are often part of Italian antipasti, served warm or at room temperature. The recipe calls for Cipollini or pearl onions, trimmed at the root tips, and cooked in a mixture of olive oil, bay leaf, thyme, red wine vinegar, dry red wine, sugar, salt, and pepper. The onions are boiled in water for 25-30 minutes until soft, then peeled and browned in the oil and herbs. The vinegar, wine, sugar, and salt are added to the pan and cooked until syrupy, glazing the onions. This recipe makes 12 servings and was featured in Martha Stewart Living in November 2004.