These little onions are served as an antipasto or as an accompanying vegetable with a simple meat dish such as a lightly fried calf’s liver. They are traditionally made in great quantities and then preserved in sterilised jars and used as a chutney or accompaniment to cheese or cured meats. The flavours of the ingredients in this recipe blend together really well. Button onions are found at most greengrocers and market stalls in Italy, but pickling onions about the size of a walnut make a good substitute.
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