Cipolline in Tegame con la Pancetta

Name: Cipolline in Tegame con la Pancetta (Pearl Onions with Pancetta, Rosemary, and Vinegar)
Cuisine: Italy
Ingredients: Salt; Black pepper in a grinder; 1 teaspoon whole fresh or chopped dried rosemary leaves; 2 tablespoons wine vinegar; 6 ounces pancetta, cut into very narrow strips; 1 teaspoon whole fresh or chopped dried rosemary leaves; 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 1 pound pearl onions (tiny white onions)

Pearl Onions with Pancetta, Rosemary, and Vinegar

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1 pound pearl onions (tiny white onions)
2 tablespoons extra virgin olive oil
1

Europe
Italy
Side dish
Gluten-free

Method

In a saucepan bring enough water to a boil to cover the onions. When the water reaches a rolling boil, put in the onions. Cook for 5 minutes after the water returns to a boil, then drain. As soon as the onions are cool enough to handle, peel them and cut a cross into the root end.
Choose a lidded skillet or sauté pan that can subsequently accommodate all the on