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Add a photoRaciónes: 4
Ingredientes
- 225 gm baby onions peeled
- 3 Tbsp. extra extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. red wine sea salt
Direcciones
- Blanch the onions in plenty of boiling salted water for 15 min.
- Drain well.
- Saute/fry gently in the extra virgin olive oil till golden.
- Add in the vinegar red wine and salt to taste and cook briefly to allow the alcohol to evapourate.
- These cipolline with their sweet and sour taste are delicious and can be served as part of an antipasto or possibly to accompany warm and cool meat cubes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 90 | 80% |
| Total Fat 10.18g | 13% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 5.41g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.74g | 2% |
| Protein 0.58g | 1% |
