Spring onions in 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 olive 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, homemade spring onions in oil 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 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 spring onions in 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 in 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 in 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 put in oil, but which oil? Let's see it together!
The ideal oil for spring onions is extra virgin olive oil.
The most suitable oil for making preserves is definitelyextra virgin olive oil, for many reasons that we will never tire of repeating:
Extra virgin olive oil gives sott'oli 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 in oil.
The substances contained in extra virgin olive oil counteract the natural oxidation process of food, ensuring along shelf life.
For the spring onions in oil, we recommend using an oilnot too intense, so as not to go to cover their pleasantly sweet flavor: we chose to useFruttato Farchioni Extra Virgin Olive Oil, which has a harmonious and pleasant taste, with a pleasantly bitter finish, which creates the ideal contrast with the spring onions.
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