Be on the lookout for rhubarb -- this historically quite…
Today, we move from bocconcini to cipollini, the latter being a cute little onion that is a member of the grape hyacinth family.
Usually small and much flatter than regular white onions, the cipollini is bittersweet and about the size of a flattened golf ball or ping pong ball — but it braises and roasts (due to the sugars it possesses) very well to release a nicely balanced flavour.
The cipollini’s flat shape and surface area allows it to brown up and caramelize wonderfully, though their papery skin makes them difficult and time-consuming to peel.
Also known as “wild onions,” cipollini have become increasingly popular and appear in grocery store produce sections and at farmers’ markets such as Kitchener Market. (In pop culture too: if I recall, there was a Sopranos’ character by the name of “Joey Cipollini.”)
JLB | Janet Lynn’s Bistro in Belmont Village prepares pan-seared scallops as an appetizer and serves the sweet succulent mollusks with sweet peas, smoked bacon and roasted cipollini onions, which, together, are sauced with a beurre blanc ($15).
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