Best Michael Romanos Glazed Cipollini Recipes
CIPOLLINI IN AGRODOLCE
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
- Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
- Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.
CIPOLLINE IN AGRODOLCE
I found this recipe for my Italian FIL. He said he'd never heard of them but his mother DID make "jubilee onions." I figure if calamari = galama, sopressata - soopesage, cavatelli = gavadeel, then cipollini = jubilee. This is a very simple, straightforward recipe as are many Italian recipes.
Provided by Elmotoo
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter in a pan large enough to hold the onions.
- Cook the onions in the butter for a few minutes while stirring.
- Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
- Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
- Sprinkle with lemon juice & serve.
Nutrition Facts : Calories 419, Fat 23.2, SaturatedFat 14.7, Cholesterol 61.1, Sodium 173.2, Carbohydrate 58.8, Fiber 4.1, Sugar 31.7, Protein 3.2
ROASTED ROMA TOMATOES AND GARLIC
I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!
Provided by Ali
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
- Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 7.9 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 8.1 mg, Sugar 3.4 g
MICHAEL ROMANOS GLAZED CIPOLLINI
Steps:
- (1) Soak cipollini in ice water for an hour to make them easier to peel. (2) Peel with a paring knife. Heat butter in saucepan or straight-sided skillet over medium flame until it turns nutty brown. Add cipollini and cook, while stirring, about 8 minutes, until golden brown. Season with salt and pepper. Add wine, honey, and bay leaf. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes, until cipollini are tender. Raise heat and boil until wine has reduced and glazed the cipollini; (3) stir often to coat and adjust heat as necessary to prevent glaze from sticking to the pan. Serve immediately, ideally as an accompaniment to any roasted meat.
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