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(Cipolline in Agrodolce)
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
1/2 cup raisins
3 TBS extra-virgin olive oil
1 1/2 lbs. cipolline or pearl onions, peeled
1/4 cup balsamic vinegar
1 1/2 TBS sugar
Kosher salt, to taste
Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.
Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil. Drain raisins. Add raisins, vinegar, and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.
SERVES 4 – 6, Saveur Issue #128
