Easy Italian Recipes

 MAKE 6-8 SERVINGS

- 1 lb (500 g) cipolline onions, about 11/2 inches (4 cm) in diameter
- 2 cups (16 fI oz/500 ml) white wine vinegar
- 2 cups (16 fI oz/500 ml) balsamic vinegar
- 3 tablespoons granulated sugar
- 3 tablespoons firmly packed brown sugar
- 1/4 teaspoon salt

Agrodolce means "sweet and sour," a flavoring particularly popular in southern Italy and usually achieved by mixing vinegar and sugar. For this recipe, an inexpensive young balsamic vinegar should be used in piace of a more expensive aged vinegar. Cipolline are small, flat Italian onions. They are available in some supermarkets and farmers' markets. Pearl onions or small boiling onions may be substituted. Serve these piquant onions alongside a platter of cheeses and sliced cured meats, such as prosciutto and coppa.

Bring a large saucepan three-fourths full of water to a boil. Add the onions and cook for 30 seconds. Drain, piace under cold running water to stop the cooking, and drain again. Using a small, sharp knife, trim off the root end of each onion and slip off the skin. Do not cut too deeply into the onions or they will fall apart.
In a nonreactive saucepan, combine the white wine and balsamic vinegars, granulated and brown sugars, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugars. Add the onions and cook unti) softened when pierced with the tip of a knife, 2-3 minutes. Remove from the heat and let cool for about 1 hour.
Transfer the onions and liquid to a nonreactive container, making sure that the onions are submerged in the liquid. Cover and let stand for 1 week at room temperature before using, to allow the onions to mellow and absorb the flavors. The onions will keep for up to 6 months in the refrigerator.

Buon appetito!

 MAKE 6 SERVINGS

- 1 1/2 lb (750 g) fresh sardines
- 6 tablespoons (3 fI oz/90 ml) olive oil
- 2 small yellow onions, thinly sliced
- 3/4 cup (6 fl oz/180 ml) dry white wine
- 3/4 cup (6 fl oz/180 ml) white wine vinegar
- 2 tablespoons pine nuts
- 2 tablespoons golden raisins (sultanas)
- Sea salt and freshly ground pepper

Sardines in a sweet-and-sout marinade with raisins and pine nuts is a classic antipasto in Venice, where it is known as sarde in saor. Other fish can be prepared this way, especially dark-fleshed varieties, such as bluefish or mackerel. The flavors come together as the fish marinates, so plan to begin marinating the sardines at least a day before serving.

Using a sharp knife, make a slit on the underside of each sardine from the head to the tail, and use your finger to push out the viscera. Gently press the body open, grasp the spine near the tail end, and carefully pull the bone free from the fish. Rinse the fish under cold running water, pat dry with paper towels, and set aside.
In a large, heavy frying pan over medium-low heat, warm 4 tablespoons (2 0 oz/ 60 ml) of the olive oil. Add the onions and cook, stirring frequently, until very tender but not browned, about 20 minutes. If the onions begin to brown, add a little water to the pan and lower the heat slightly.
Add the wine, vinegar, pine nuts, and raisins to the onions, bring to a simmer, and cook for 1 minute. Remove from the heat and set aside.
In another large frying pan over medium heat, warm the remaining 2 tablespoons olive oil. Working in batches if necessary to avoid crowding, add the sardines in a single layer and cook, turning once, until opaque in the center when tested with a knife, about 2 minutes on each side.
Arrange the sardines on a serving platter. Sprinkle with salt and pepper. Spoon the onion mixture evenly over the top. Cover and refrigerate for at least 24 hours or for up to 2 days. Serve at room temperature.

Buon appetito!