Cipolline in agrodolce from Williams-Sonoma Essentials of Italian: Recipes and Techniques for Delicious Italian Meals by Michele Scicolone

  • cipolline onions
  • white wine vinegar
  • Show all ingredients...

  • EYB Comments

    Let stand at least 1 week before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let stand at least 1 week before serving.

  • Aggie92 on July 09, 2015

    All agro and no dolce. The proportions of this recipe are so far off I don't even know how this made a cookbook. Seriously, 4 cups of vinegar with 6 tablespoons of sugar. Every time I tasted the pearl onions (can't find cipollines around here) during the one week steep, I added more sugar. I lost track of how much extra sugar was needed in order to cut the acidity to something tolerable. I think I at least quadrupled if not quintupled the amount. Maybe it was the cheap balsamic vinegar I used, but the recipe note specifically says to use the cheap stuff. Oh well.

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