Category: Onions, Torpedo
Roasted Fennel and Potatoes with Lettuce and Sausages
Roast at 425 degrees a pan of fennel and torpedo (or other) onion wedges alongside some potatoes, all lightly coated in olive oil and sprinkled with salt. When tender and a bit caramelized, toss them in a mustardy dressing (whole grain mustard, red wine vinegar, olive oil, salt and pepper) and serve over some lightly dressed lettuce. chicory (escarole, sugarloaf, radicchio, frisee) of any kind is particularly good here Grill some sausages and you’ve got a substantial dinner.
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Celery, Torpedo Onion and Carrot Salad with Blue Cheese Dressing (& Vegan Alternative)
--inspired by Food52.com
This is crunchy, fresh and delicious! The lime juice and zest are prominent and balance the richness of the cheese. You can certainly use shallots or regular onions, red or not for this but if you have Torpedo onions by all means use them.
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Green Salad with Potatoes and Creamy Basil Dressing
I like mixing diced boiled potatoes with a green salad and a creamy dressing. I make many variations but Batavian, Escarole, frisee or other more robust lettuces hold up particularly well here. You probably won’t need all the dressing for this salad. It keeps well for a few days so save for future use. And the tomatoes are completely optional.
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About: Torpedo Onions
These delicious crisp, sweet onions are from southern Italy and are also called Tropea onions (after the town in Calabria where they originate). They are wonderful simply grilled with olive oil and salt or made into an onion jam, cooked slowly and then finished with a little balsamic or sherry vinegar. They are perfect on a burger or any sandwich or salad. And you must try the tian, adapted from Deborah Madison's wonderful book Vegetable Literacy, in which they are combined with sweet red peppers, tomatoes and herbs and baked to a silky, richness.
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