Cucina Antica - specialità italiane - condimenti per pasta

vaso cipolline balsamico 3

Side dishes

Baby Onions in Balsamic Vinegar of Modena

290 g n.w. glass jar

Sweet 'n' sour Borettane onions cooked in balsamic vinegar of Modena and extra virgin olive oil. Excellent either hot or cold as a starter or an aperitif. They are also used in buffets or as a side dish for recipes with balsamic vinegar, such as cutlets or fillets. We can heat them up with their preserving liquid until it dries out to obtain a caramellised side dish. Also excellent eaten with grilled or boiled meat or with fish.

Gluten-free product

Cipolline, (72%), zucchero, aceto di vino, aceto balsamico di Modena (3,7%), olio extra vergine di oliva, sale, aromi naturali, esaltatore di sapidita': glutammato monosodico.
Recommended recipe

Chicken livers

"Cucina Antica" baby onions in balsamic vinegar

Lean bacon

Tuscan (unsalted) bread




Dice the bacon, livers and bread.

Sauté the livers with some butter until they are browned.

Prepare the kebabs by alternating the various pieces.

Butter a baking tray.

Put the kebabs in the tray covered with the sauce that the livers were cooked in.

Cook on a moderate heat, adding a splash of white wine every now and again to prevent them from drying out too much.