Cipolline alla romana in agrodolce

Sweet-and-sour onions

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 1⅓ pounds (600 g) cipolline (very small, flat onions)
  • 1 ounce (


Soak the onions in water to cover for about 1 hour.

Drain the onions. Chop together finely the prosciutto fat, garlic clove, and 2 of the onions. Put the mixture in a pan (preferably earthenware) with the lard and cook over medium heat for about 5 minutes. Add the remaining whole onions, the sugar, and a pinch of salt. Pour in the vinegar and then just enough water to cover (about a sca