Cipollini look like little onions but they have a flavor all their own. It can best be described as bitter.They should be round in shape and amber colored.They resemble small shallots. There is a variety that is flat and white, that are not the kind described here.
Cipollini may not be available in bulk but can be purchased in olive oil , known as lampagioni. Call Teitel Bros NYC 1-800-850-7055
Do not overcook the vegetables. They should be crisp. Sautéed
1 1/2 lbs. lean veal .
olive oil
6 large cloves garlic, peeled
3 large bell peppers , chopped in large pieces
2 large white onions, chopped
8oz Crimini Mushrooms , small halved
10-12 cipollini , halved
1 cup tomato sauce
salt and pepper red pepper flakes
fresh parsley ( chopped)
1. Cut veal into 3/4x3/4x2inch inch pieces. Veal cutlets cut into strips works fine but stew meat ( less expensive ) is just as good.
2. Cover the bottom of a 12 inch frying pan with olive oil to a depth of 1/4 inch. Slice garlic cloves lengthwise into thirds and saute slowly over low heat until transluscent. Do not burn. Remove the garlic. 3.Add the veal ; turn heat to medium-high and immediately add the peppers and onions. Cover.
4.Cook for 1 1/2 minutes.
5.Add the cipollini and the mushrooms; turn the veal, add tomato sauce and continue to cook until done( about another 3 minutes).
6. Season to taste with salt, pepper and red pepper flakes. Sprinkle with fresh parsley.
7. Get some wine and some crusty bread. Serves 4 or in my case .. 1