MARCELLA MONDAY: PEARL ONIONS WITH PANCETTA, ROSEMARY, AND VINEGAR
Pearl onions generally get their day in the sun on Thanksgiving, usually in a bath of cream. During the rest of the year, you may find them winking from stews or bobbing in a pot pie. Italians enjoy pearl onions or more precisely, cipolline, all year long. Italian cipolline are small and flat. Cipolline are available in the U.S. but pearl onions are easier to find; hence, I have used them in this recipe that I adapted from Marcella Hazan's original Cipollne in Tegame con la Pancetta. Pancettta rounds out the caramelized onions' sweetness while a dash of red wine vinegar at the end of cooking enlivens the dish. You'll find yourself plucking onions out of the pan and popping them into your mouth. Sooooo good. Get the recipe...
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