Tuesday, May 04, 2004

A quick recipe for a nice antipasto item, or accent to roast or grilled chicken or pork: Pick up a 1# bag of frozen pearl onions at the grocery (heck, they stay good in the fridge for a couple of weeks, double it if you like!). You can, of course get fresh pearl onions and go through the drudgery of peeling each tiny little one... Throw them into a big pot of boiling salted water and bring just back to a boil. Drain and put into a wide skillet (best if you could have them all in one layer, but if you're doing two bags, it would have to be a REALLY wide skillet). Add the juice and grated peel of one large orange (wash it before grating the zest...and zest it before cutting and juicing!), about 1/2 cup good fruity extra-virgin olive oil and a good pinch of salt. Cook for about 10-15 minutes over low heat, just simmering, or until they are golden and glazed. Taste for salt. Cover and refrigerate for at least a day. When ready to serve, grind a little pepper over the top and sprinkle with minced parsley. If you have some basil around a chiffonade of basil (that means cut into very fine little strips) is nice, too.

If you are doing a buffet of antipasti, this makes an admirable addition!

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