Spring onions inOlive Oil are a tasty and versatile preserve, perfect for enriching appetizers, aperitifs or side dishes. After a short cooking in vinegar and flavorings, the spring onions are dipped in extra virgin OliveOlive Oil , which enhances their sweet and slightly acidic flavor. The result is a balanced-tasting preparation that is excellent enjoyed with cured meats, cheeses or on crostini.
Easy to prepare and ideal for long storage, homemadeOlive Oil pickled onions bring the authentic flavor of traditional preserves to the table.
1. Peel the spring onions and wash them very well under running water. Place water, vinegar and a pinch of salt in a pot. Just before the water reaches a full boil, add the spring onions.
2. Let them cook on low heat for about 10 minutes. Drain them and let them dry well on a clean tea towel (this will take at least 6 hours).
3. Place the spring onions in the previously sterilized jars and add a pinch of oregano.
4. Fill the jars with Extra Virgin Olive Olive Oil until they are completely covered.
5. Using a fork, gently crush the spring onions in the jars to remove any air bubbles.
6. Close the lids carefully, store in a cool place out of sunlight, and consume after at least one week.
For the spring onions inOlive Oil you need the borettane ones.
What we commonly call cipolline (small onions) are actually onions borettane, originating in the town of Boretto, in the province of Reggio Emilia.
These flattened shaped spring onions are perfect to put inOlive Oil because they are small, tasty, and characterized by asweet and delicate taste, which makes them really pleasing to the palate.
Borettane onions can be found already peeled and washed, ready to put inOlive Oil If you can't find them, do it this way:
Put on gloves (spring onions can stain your hands yellow).
Gently remove with a small sharp knife the part where the roots are.
Remove the first layer of skin.
Rinse them well under running water.
At this point your spring onions are ready to be blanched and placed inOlive Oil, but which Olive Oil? Let's see it together!
The ideal oliveOlive Oil for spring onions is extra virgin oliveOlive Oil .
The most suitableOlive Oil for making preserves is definitelyextra virgin olive oil, for many reasons that we will never tire of repeating:
Extra Virgin OliveOlive Oil gives sub oils itstaste, which makes all the difference.
There aredifferent types(intense, delicate, bitter, fruity...), and we can choose the one that best suits our preferences and the type of food we want to put inOlive Oil
Substances contained in Extra Virgin OliveOlive Oil counteract the natural oxidation process of food, ensuring along shelf life.
For the cipolline sott'Olive Oil we suggest you use an Olive Oilnot too intense, so as not to go to cover their pleasantly sweet flavor: we have chosen to useOlive Oil Extra Vergine di Oliva Farchioni , with a harmonious and pleasant taste and a pleasantly bitter finish, which creates the ideal contrast with the cipolline. We chose this one, but in our online shop, you can buy theExtra Virgin OliveOlive Oil you prefer.
