Cipollini in agrodolce from Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions (page 60) by Domenica Marchetti

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

  • twoyolks on January 20, 2019

    These had a nice flavor and everything you'd expect from them. I had large cipollini onions so I cut them in quarters. I think these would be much better if smaller onions were used.

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