Make Me Cook

Now for something savory and different, yet common at the same time. Are you intrigued?

Food ABCs - Letter C
Cipollini

Another poor culinary term that is often butchered like a piece of prime rib with a butter knife, as SIP-pol-lee-ni or SIP-pol-lee-nee. The correct pronounciation of these little cuties is actually chip-oh-LEE-nee.

Ahh but now that you know how to say it… what the heck is it?
Cipollini are small yellow onions (I’ll post a picture later for you). They have an appearance that looks like someone stepped on them as they are quite flat, almost like a disk.
Their flavor is VERY sweet and they are wonderful baked with balsamic and olive oil or marinated. You can usually find them at Farmer’s Markets in the fall, they will be about the diameter of a ping pong ball and flat.

Exceptional additions to an apricot topped baked brie. Just roast them until carmelized then serve them with your fruited baked brie cheese. These also make lovely additions to anything you plan on roasting. They release a beautiful savory flavor into the basting sauce.