If those onions you’re holding are shaped more like hockey pucks than tennis balls, chances are you’ve got cipolline (chee-poe-LEE-nee) on your hands. “Cipolline” is the plural form; one of these ...

Maybe they’d had just one too many plates of mizuna or mesclun, but sometime last summer, chefs began putting butter lettuce on restaurant menus as if they’d just discovered the stuff. Now it seems ...

Cipolline (pronounced chip-oh-LEE-nay) are small Italian onions that are flat at the stem and blossom ends with thin yellow skin. Served with agrodolce, a traditional sweet and sour sauce, they make ...

1. To peel: Bring enough water to cover cipolline by 1- to 2-inches to a boil on high heat. Add cipolline and boil for 3 to 4 minutes. Drain in colander and run cold water on them to cool and stop the ...

La ricetta del pollo alla lombarda con cipolline è molto semplice: i bocconcini di pollo sono cotti in padella con il latte e cipolline borettane ma prima viene aromatizzato con salvia, timo, ...

Per prima cosa bisogna prendere una grossa casseruola in grado di contenere tutte le cipolline. Ricoprire di acqua salata e porre la pentola sul fuoco fino a completa ebollizione. Far bollire per ...

Per preparare le cipolline borettane in agrodolce: mondare e pulire accuratamente le cipolline, eliminando la parte inferiore. Portare a bollore abbondante acqua salata, quindi immergervi le cipolline ...

CHEF MISSY ROBBINS is mad about veal—in a good way. "It's a rich, rich meat," she said. "And yet it doesn't overpower." In her first Slow Food Fast contribution, Ms. Robbins sautés veal tenderloin ...

1. Put raisins into a small bowl; cover with hot water and let soften for 30 minutes. 2. Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8-10 minutes; pour off ...

Si tratta di un piatto difficile da abbinare, perché l’aceto tende a conferire sentori agri al vino; pertanto si potrebbe addirittura rinunciare ad accompagnarlo. In alternativa, la scelta può ...

Servite con un Val d’Arbia, vino toscano color giallo paglierino dal profumo delicatamente fruttato. Mondate le cipolline e saltatele velocemente in un tegame con l’olio, a fiamma vivace, mescolando ...