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Recipes Blog

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Expand MeatsMeats
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Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Braised Pearl Onions
Brioche di Patate
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
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Braised Pearl Onions



Pearl Onions
Small onions, cooked until burnished or meltingly soft, are the perfect accompaniment to a handsome roast of beef, veal, turkey or pork. They are full of flavor, not too filling, and look beautiful on the plate.
Ingredients:

1 lb pearl onions
1 tablespoon sweet butter
salt and pepper to taste


Directions:

Blanche 1 pound pearl onions in boiling water to cover for 1 minute.
Rinse under cool water.
Let onions cool, then trim root end and peel.
Heat 1 tablespoon sweet butter in large skillet over medium heat and cook onions until they start to brown and caramelize.
Add salt and pepper to taste and pour in just enough water to cover the onions.
Simmer, partially covered, for 15 minutes.
Remove onions and reduce juices to ¼ cup.
Put onions back in, glaze with leftover juices and serve.

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MON-SUN 8AM-9PM
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NEW YORK CITY, NY 10075



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