CIPOLLINES ARE SMALL, sweet onions. Look for them in the market from September through February. Roasted and marinated in vinegar, they make an excellent addition to an antipasto platter.
SERVES: 4
INGREDIENTS:
- 2 pounds cipollines, peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh rosemary leaves
- Salt and freshly ground black pepper
- 3 tablespoons red wine vinegar
- Pinch of nutmeg
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a 9 × 13-inch baking dish.
- In a large bowl, combine the cipollines, oil, and rosemary. Season generously with salt and pepper and toss to coat. Arrange in a single layer in the dish.
- Roast for about 30 minutes, until the onions are well browned and tender, turning once.
- Transfer the onions to a shallow bowl. Drizzle the vinegar over the onions and sprinkle with the nutmeg. Taste and adjust the seasonings as needed. Let stand for at least 1 hour at room temperature, stirring occasionally. Or place in an airtight container and refrigerate for up to 1 week. Invert occasionally to remoisten the onions with the vinegar.
- Serve at room temperature
