Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Italian Cipollini onions are available year round.
Description/Taste
Cipollini onions come in white, yellow or red varieties. Cipollini onions have petite, saucer shaped bulbs that vary from 1-3 inches in diameter. They have pale yellow and gold-colored thin papery skin with translucent white flesh. In their raw state, Cipollinis are firm and semi-sweet with a pungent flavor. They sweeten and soften dramatically when roasted. The peel can be difficult to remove but responds well to most methods traditionally used for removing the skins of a similar bulb, garlic. Try a quick blanch in boiling water or creating friction by rolling them between two pieces of silicone. If you do not need to retain the shape of the onion for your cooking preparation, you can also use pressure from the edge of a knife to break the skin away.
Nutritional Value
At just 30 calories per half cup, onions are relatively high in dietary fiber with no fat or sodium and even have 2.5 grams of protein. They are high in vitamins C and B6 as well as potassium, manganese and other minerals.
Applications
Caramelizing and slow roasting Cipollini onions brings out their best qualities. They have a depth of flavor that can hold up to herbs and assertive cheeses. Combine whole peeled Cipollini with balsamic vinegar, olive oil, butter and sugar, then saute until onions are cooked through and the sweet and sour syrup has reduced to a glaze. Toss quartered and roasted Cipollini with spaghetti, clams and roasted garlic. Toss whole Cipollini and brussels sprouts in olive oil, salt and pepper, then roast until browned and cooked through and serve as a side. Cipollini will keep, cool and dry, for up to a month.
Geography/History
Cipollini onions (Pronounced chip-oh-LEE-nee) also go by the name Cipolline Borettane or just Cipolline. Cipollini originated in Italy and the word means little onion in Italian. They are bulbing onions that are harvested about 100 days after planting. While best suited to growing in warmer, Mediterranean climates they can grow in other regions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Cipollini Onions Italian. One
is easiest, three is harder.
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Seasons/Availability
Italian Cipollini onions are available year round.
Description/Taste
Cipollini onions come in white, yellow or red varieties. Cipollini onions have petite, saucer shaped bulbs that vary from 1-3 inches in diameter. They have pale yellow and gold-colored thin papery skin with translucent white flesh. In their raw state, Cipollinis are firm and semi-sweet with a pungent flavor. They sweeten and soften dramatically when roasted. The peel can be difficult to remove but responds well to most methods traditionally used for removing the skins of a similar bulb, garlic. Try a quick blanch in boiling water or creating friction by rolling them between two pieces of silicone. If you do not need to retain the shape of the onion for your cooking preparation, you can also use pressure from the edge of a knife to break the skin away.
Nutritional Value
At just 30 calories per half cup, onions are relatively high in dietary fiber with no fat or sodium and even have 2.5 grams of protein. They are high in vitamins C and B6 as well as potassium, manganese and other minerals.
Applications
Caramelizing and slow roasting Cipollini onions brings out their best qualities. They have a depth of flavor that can hold up to herbs and assertive cheeses. Combine whole peeled Cipollini with balsamic vinegar, olive oil, butter and sugar, then saute until onions are cooked through and the sweet and sour syrup has reduced to a glaze. Toss quartered and roasted Cipollini with spaghetti, clams and roasted garlic. Toss whole Cipollini and brussels sprouts in olive oil, salt and pepper, then roast until browned and cooked through and serve as a side. Cipollini will keep, cool and dry, for up to a month.
Geography/History
Cipollini onions (Pronounced chip-oh-LEE-nee) also go by the name Cipolline Borettane or just Cipolline. Cipollini originated in Italy and the word means little onion in Italian. They are bulbing onions that are harvested about 100 days after planting. While best suited to growing in warmer, Mediterranean climates they can grow in other regions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| Whisknladle | San Diego CA | 858-551-7575 |
| Trattoria I Trulli | Encinitas CA | 760-943-6800 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-9085 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Sea Rocket Bistro | San Diego CA | 619-255-7049 |
Recipe Ideas
Recipes that include Cipollini Onions Italian. One
is easiest, three is harder.
