Vanessa from What Geeks Eat is the host of this edition of Weekend Herb Blogging and this week I'll be using another new ingredient for me, found at the Florence Market, Cipolline Borettane
Cipolline Borettane are these small, flattish white onions and they are sold peeled and ready to be used, just like these. They can be traced back to the 15th century where they were being grown in Boretto in the province of Emilia-Romagna and in 1969 they were officially renamed Borettane.
The Borettane are a sweet type of onion with a mild flavour and traditionally you'll find them preserved in balsamic vinegar.
I thought I'd be a little different and while still using Balsamic Vinegar I've made something that is more your "eat now" rather than eat later type of food.
My idea is to combine the Cipolline with a fine dice of this fabulous Prosciutto,
gently sauté them until they are both browned and then splash in some extra old Balsamic Vinegar to help deglaze the pan and caramelise the juices to create a sticky sauce. The end result is a perfect side dish for any occasion.
In this dish I used a 30 year old Balsamic Vinegar which shouldn't be confused with the Traditional Balsamic Vinegars - more information of the differences can be found on this post.
A good substitute would be one of the higher end, three or four leaf rated Balsamic that can be found at Supermarkets or good food stores.
Cipolline Borettane con Prosciutto and Aceto Balsamico/Borettane Onions with Prosciutto and Balsamic Vinegar
prosciutto, cut into small cubes
20 year old Balsamic Vinegar
Heat a little oil in a pan and when warmed add the diced prosciutto. Cook over a medium heat, stirring well until browned. Add the Cipolline Borettane and stir them through the prosciutto, continue to cook over a medium heat until the onions start to brown and soften. If you think they are browning too quickly just add a little water and turn down the heat.
When the onions have cooked through, keeping the pan on the heat, drizzle in a little Balsamic and stir vigorously, scrapping up any pan residue. The Balsamic will evaporate a little and join with the pan juices to create a sticky sauce.
Place into a bowl, scraping out all the sauce and serve at once.
Sweet, tangy with a spicy bite - these explode with flavour. I can guarantee you'll come back for more.
Tagged with Weekend Herb Blogging