Cipolline alla romana in agrodolce

Name: Cipolline alla romana in agrodolce (Sweet-and-sour onions)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: salt; 2 ounces (60 g) sugar; scant ½ cup (100 ml) white-wine vinegar; 1⅓ pounds (600 g) cipolline (very small, flat onions); 1⅓ pounds (600 g) cipolline (very small, flat onions); 1 ounce (30 g) prosciutto fat; 1 garlic clove; 4 teaspoons (20 g) lard, or 4 tablespoons intensely fruity extra-virgin olive oil; 4 teaspoons (20 g) lard, or 4 tablespoons intensely fruity extra-virgin olive oil

Sweet-and-sour onions

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

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

Europe
Italy
Side dish
Gluten-free
Mediterranean

Method

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