Everyone loved our garlic descriptions and suggestions so much that were going to do the same with onions and potatoes this year. Im starting with my personal favorite onion: Borettana Cipollini. Borettana is a wonderfully old Italian variety of cipollini onion, literally meaning ‘little onion’ in Italian. Also known as Borettane or Button onions, they are shaped much like a button with a distinctive flattened, saucer-like shape often punctuated with an appealing curled length of stalk and ripen to a golden yellow. Borettana onions are the Italian sports car of onions. Sweet, sleek and stylish with a wonderful flavour, they were once a rare treat only to be found at gourmet restaurants, now they are finally getting their due attention. A good onion for colder climates, Borettana is a superb pickling variety when grown at high densities. It produces flat bulbs 8cm (3½in) in diameter when grown at a lower density. Typically harvested in early autumn, it comes out firm and stores well, and fills the gap between winter-stored onions and the early new ones. 110 days. Perfect for braiding like garlic, it will store up to five months this way. Borettana, cipollini onions have a wonderful flavour, mellow and sweet. They are thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion. Roasted whole in the oven or cooked in a little butter on the stove top, they become soft and practically melt in your mouth. Those residual sugars caramelise and concentrate, leaving behind none of the astringent raw onion flavour. They are a perfect side dish with roasts, grilled meats, or poultry. They can be used as a traditional pickling onion or and are the perfect size for barbequing on a kebab. finetastesofmodena/cipolline-onions-in-balsamic-vinegar/
Posted on: Fri, 24 Jan 2014 18:33:29 +0000
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