Jews are great lovers of sweet-and-sour recipes, and Italian Jews are no exception. This dish from Venice makes a very good starter or side dish, as it can be served hot, cold, or at room temperature. If small white onions are unavailable, you can use shallots instead.
Ingredients
- 2lbs small white onions or shallots
- 4tablespoon extra-virgin olive oil
- 3tablespoons marsala or dry white wine
- 2tablespoons balsamic vinegar
- 3tablespoons raisins, soaked in warm water for 15 minutes and drained
- 2 or 3tsp granulated sugar, to taste
- 1bay leaf
- salt
- freshly ground black pepper
- 3tablespoons pine nuts, lightly toasted
Yield: Serves 4 to 6
Preparation
- Step 1
Peel the onions and leave them whole. Place in a saucepan with the olive oil, marsala, vinegar, raisins, sugar, and bay leaf. Add 1/3 cup water and bring to a boil. Season with salt and black pepper. Cover and cook over a gentle heat for 30 to 40 minutes or until the onions are tender and the sauce is syrupy. Sprinkle with pine nuts and serve hot, warm, or at room temperature.