ready to serve
Creamy cipollinis and fingerlings
Once you've tasted these onions, you will look for them whenever you shop. You can also make this dish without the onions, adding some chopped herbs instead. Try Whole Foods, or ask your grocier in your local super-market, they can order some for you. I know, I make them do it for me. Downside: price. 4.49/LB where I operate-but worth every penny.
1 lb. cippolini (small, flat, Italian) onions, peeled
2 Tbsp. butter
2 lb. or so fingerling whole petite creamer potatoes
1 cup heavy cream
1 cup chicken or vegetable broth (canned is great)
salt and pepper
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Boil potatoes until fork tender, do not over cook, about 15-20 minutes. Drain in colander and set aside.
Brown onions in butter in large ovenproof skillet on medium-high heat unit golden all over. Add potatoes to pan. Now add cream and broth to pan and bring to a boil. Season with salt and pepper.
Place in oven next to roasting meat for 1 hour at 350 or 45 min. at 375. Oh My Gastronomy!
