Cipollini onion

Oignon cipollini

What it is

The flat shape comes from an old Emilian landrace, the Borettana, named for Boretto on the Po and selected for sugar rather than for keeping. In Italy the word cipollina also covers the bitter bulbs of grape hyacinth, so a market label does not always mean an onion.

In the kitchen

Two minutes in boiling water and the papery skin slips off in one piece. For agrodolce, glaze them whole in butter with a spoon of sugar and three of vinegar, covered, for twenty minutes, then uncover and let the syrup catch.

Goes with

Balsamic vinegar Butter White sugar Thyme Bay leaf Olive oil Pancetta Red wine vinegar

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

In season alongside

Ajvar Marcona almond Albacore Japanese tilefish (amadai) American lobster Arbutus berry

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