Ingredienti:
1 Kg cipolline piccole
40 g sale grosso
aceto
olio di semi
Pelare le cipolline e metterle in una terrina con il sale grosso per 24 ore. Quindi scolarle e metterle nell’aceto per altre 24 ore. Mescolarle ogni tanto. Infine scolarle e metterle in un vaso di vetro. Affogarle con olio di semi.
On this website we use first or third-party tools that store small files (<i>cookie</i>) on your device. Cookies are normally used to allow the site to run properly (<i>technical cookies</i>), to generate navigation usage reports (<i>statistics cookies</i>) and to suitable advertise our services/products (<i>profiling cookies</i>). We can directly use technical cookies, but <u>you have the right to choose whether or not to enable statistical and profiling cookies</u>. <b>Enabling these cookies, you help us to offer you a better experience</b>.