CIPOLLINE BRASATI CON SALVIA E ACETO BALSAMICO or BRAISED SPRING ONIONS WITH SAGE AND BALSAMIC VINEGAR

cipolla1

Simplicity can be so good. I appreciate haute cuisine, I like eating and sometimes making complicated dishes but I get most comfort from simple dishes like this. I wonder why this is. But simple doesn’t necessarily mean unsophisticated, a nice herb and a little balsamic vinegar adds a new dimension to braised spring onions.

cipolla6

CIPOLLINE BRASATI CON SALVIA E ACETO BALSAMICO or BRAISED SPRING ONIONS WITH SAGE AND BALSAMIC VINEGAR

Spring onions
Sage leaves
Balsamic vinegar
Salt
Olive oil

– Trim the spring onions but leave a good portion of the green part.
– Cut them in half and start braising them in olive oil on quite low heat. Add the sage leaves and salt.
– When they are soft, maybe slightly golden but not overcooked, you put them on a plate and pour some good balsamic vinegar over the onions before serving.

cipolla5

L