Cipollini Onions Red Italian
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Red Cipollini onions have small, flattened, disc-shaped bulbs that vary from 1-3 inches in diameter. They have a ruby copper-toned, thin parchment skin with a pale, translucent purple flesh. The Red Cipollini is similar in flavor to the Yellow Cipollini, with firm texture and semi-sweet, though pungent, flavor in its raw state. Once cooked they are enriched with sweet undertones.
Red Italian Cipollini onions are available year-round.
Red Cipollini onions, AKA Cipolline Borettane or just Cipolline, literally translates as little onion in Italian. They are bulbing onions that are harvested about 100 days after planting.
Caramelizing and slow roasting Red Cipollini onions brings out their natural sweetness. They have a depth of flavor that can hold up to herbs and assertive cheeses. Red Cipollini are also a great pickling onion that pairs well with aged meats and charcuterie. Complimentary ingredients include tomatoes, olives and olive oil, herbs such as thyme and rosemary, eggs, avocados, wild mushrooms, grilled steak and seafood, poultry, citrus and chiles.
Red Cipollini onions were originally cultivated in Italy. They have been domesticated in other regions, however, they prefer a close replication of their original growing climate of the warmer Mediterranean.
Recipes that include Cipollini Onions Red Italian. One is easiest, three is harder.
|White on Rice Couple||Roasted Cipollini Onions in Thyme|
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