Porchetta, Cipollini en Agrodolce, Truffle Roasted Potatoes

A fresh herb and garlic stuffing, crispy crust from a hot oven… Heaven!

Porchetta

Preheat the oven to 425 degrees.

Ingredients

  • 2-pound pork loin. Have your butcher butterfly it to about ½ inch uniform thickness.

For the paste filling

  • The leaves of 1 branch of fresh rosemary. Remove the leaves from the stem. Only use the leaves.
  • 6 leaves of fresh sage
  • 12 fresh flat Italian parsley leaves
  • 3 large cloves of garlic, smashed
  • 1teaspoon extra virgin olive oil (EVOO)
  • Sea salt and black pepper to taste

For the roasting dish

  • 1 fresh rosemary branch, remove the leaves from the stem and only use the leaves
  • 6 fresh sage leaves
  • 2 sprigs of parsley
  • 3 garlic cloves, smashed
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 teaspoon of Extra Virgin Olive Oil (EVOO}
  • Sea salt and black pepper to taste

Cooking Directions

  1. Finely mince the herbs and the garlic. Place in a small bowl. Add the EVOO and salt and pepper. Mix well.
  2. Roll out the butterflied pork loin. Evenly spread the herb/garlic paste to cover the entire surface of the loin. Don’t go too close to the long sides, leave about a 1/2 inch border. Tightly roll up the pork loin. Tie with string to keep the paste from leaking out and to maintain the shape of the pork loin roast. Rub the outside of the roast all over with some EVOO.  Sprinkle sea salt and black pepper all over the outside of the roast.
  3. In a roasting dish or pan, put the herbs and garlic to form a bed for the roast. Place the pork loin on top of the herb garlic bed. Pour in the wine and water and drizzle the liquids with EVOO.
  4. Put the pan on the middle shelf of the oven pre-heated to 425 degrees. Roast for about 15-20 minutes or until a golden crust starts to form on the roast. Reduce heat to 375 degrees and roast until the internal temperature of the roast is 145 degrees. Take the roast out of the oven and let it rest. The temperature of the roast will continue to rise to about 160 degrees.
  5. Pour the liquid in the roasting pan into a small pan. Use a wire mesh to catch the herbs and garlic. Skim out any fat on the surface. Simmer the sauce on a low flame.
  6. Slice the porchetta into ½ inch slices, top with some of the warm au jus or pan gravy and serve.

Cipollini en Agrodolce

I only cooked 3 onions in the demonstration. Here’s my usual recipe.

Ingredients

  • 2 pounds cipollini onions peeled. (These are the flat Italian onions. If unavailable use pearl onions or shallots.)
  • 3 cups water
  • 3 tablespoons butter (use a couple of tablespoons of EVO instead if you wish)
  • 1 teaspoon sea salt
  • 1/2 cup balsamic vinegar
  • 1 tablespoon or so of sugar. (1/4 cup of red wine vinegar and 1 teaspoon of honey can be substituted for the balsamic and sugar.)

Cooking Directions

  1. Bring water to a boil, add onions, reduce to a simmer, cook until onions are knife tender, about 15 minutes. Drain onions well.
  2. Heat a skillet over medium heat. Melt butter and then put in the onions and coat entirely with butter. Season with salt. Toss onions frequently until carmelized, about 5 minutes.
  3. Pour the vinegar into the skillet and sprinkle the sugar over the onions. Bring vinegar to a boil tossing the onions until the sugar dissolves and the sauce thickens a bit.
  4. Serve hot or at room temperature. You can store these onions in the refrigerator for about a week. You can serve these treats as a vegetable with roasted sausage or other meats or to accompany salumi and cheeses in an antipasto. They’re very versatile and good to keep around.

Roasted Potatoes with Truffle Oil

Pre-heat the oven to 425.

Ingredients

  • 5 Yukon Gold potatoes
  • 1-tablespoon extra virgin olive oil
  • Sea salt and black pepper to taste
  • Drizzle of truffle oil (I use an extra virgin olive oil infused with black truffle (tartufo nero)

Cooking Directions

  1. Microwave the potatoes on high for 75 seconds. (This allows the potatoes to roast more quickly in the oven.) Quarter the potato and cut into 1 ½ inch slices. Put the potatoes into a baking dish. Add the EVOO, sea salt and pepper. Mix to coat the potatoes thoroughly.
  2. Put the baking dish on the oven middle rack and roast until the potatoes form a golden crust on the outside, about 15-20 minutes. Remove the dish from the oven and sprinkle the potatoes with about 10 drops of the truffle oil. Don’t use too much, the truffle oil has a powerful flavor.
  3. Serve immediately.

 

78 Replies to “Porchetta, Cipollini en Agrodolce, Truffle Roasted Potatoes”

  1. I just tried to copy your recipe for porchetta. However, as your site is set up, it wants to copy all of the responses and color adds and video. Can’t you fix your website so that there is a “copy recipe” only so that pages and pages of paper are not wasted? There are other recipe sites that do this.
    Thanks,
    Frank Ell

    1. Ciao Frank. Sorry my earlier recipes don’t have a print option. The newer ones do. It’s not easy to convert the older ones in Word Press where my blog is housed.

      –Gianni

  2. Hi Gianni! I’m a big fan of you from Brazil, love your videos, I got hooked to then when I watched this video last year looking for a porchetta recipe for Christmas and I ended spit roasting a whole baby pig! This year I want to do your original recipe, but do you think it is good for spit roasting ? I’m planning to wrap the whole loin with bacon strips to protect the meat and to moisten it, do you think it is acceptable to do this ? Or I will be killing some old Italian traditione ? Any other suggestions would be great ! Ciao ciao!

    1. Ciao Sidney.

      I’m spit roasting a whole pig next Sunday. I’ll scatter sea salt, freshly ground black pepper, chopped rosemary, garlic and fennel pollen all over the deboned pig, tie it up and roast it on a spit over an open fire. After hours on the spit, the skin is crispy, the loin and shoulder is moistened by the melting belly fat and the aromatics add classic flavor.

      Mine is basically the way the make it in Rome but I want to add subtle sweetness with the addition of a light dusting of fennel pollen known as the herb of angels.

      About two dozen of my fans and friends will show up and we’ll all enjoy porchetta sandwiches as the sun sets.

      Stay tuned. We’ll release this new porchetta episode on December 18.

      Keep on cooking.

      Buon appetito!
      –Gianni

      1. Madonna mia Gianni!
        You just make me wanna buy a ticket and fly straight to San Francisco just to be part of it! Maybe next year ? My new dream and objective in life is to meet you in person and cook with you! Hey what do think about putting some minced juniper berries in the mix ? Used some of it on a homemade bacon I did and it seems to love pork! And l love both! Hope your porchetta end up fantastic !

        1. Ciao Sidney.

          You hit a juniper berry memory for me. I haven’t made Marcella Hazan’s pork roasted with juniper berries and mushrooms in a long time. I’ll roast one up soon and post the recipe on my blog. Keep on cooking.

          Buon appetito!
          –Gianni

    2. Hi Sidney,
      I’m a big fan of Gianni’s cooking, as well, but the video is for a “fake porchetta” roast, (which tastes fantastic!) However, it is aimed at the ‘home cook’ with no Italian butcher nearby, or without the necessary BBQ/grilling arrangements.
      I found a place, here in Tokyo, that sells frozen pig-skin that made this recipe into an absolute treasure!
      After following Gianni’s recipe *100%*, I wrapped the porchetta in the pork skin and adjusted the cooking time and temperature a little bit. Beautiful ‘crackling’ resulted! It was like the porchette that I’d enjoyed in countries outside of Japan. Your idea of using bacon is pretty good, though!
      Gianni RULES in my Italian cuisine!
      Ciao!
      Adam

      1. Ciao Adam.

        You got it exactly right. If you don’t have a rotisserie to spit roast the whole pig as I will on Sunday wrapping my original roast pork with pork belly with the skin on is the best alternative. Gotta have the crackling along with the tender, moist pork inside for a powerful porchetta sandwich. Keep on cooking.

        Buon Appetito!
        –Gianni

        1. Ciao Gianni,
          You are a true gentleman, sir!
          You are generous with your knowledge of the “kitchen arts” in sharing them with the entire world. Your web-site is a “treasure-trove” for those who love *real food*.
          Thank you, sir, and wishing you an early “Buon Natale e felice anno nuovo”.
          Buon Appetito e lunga vita!
          Adam

  3. haha was just watching this on the foodtube and had to see the recipe cuz i was thinking about using it for my birthday november 7. felt kinda like destiny when i saw when u posted it 😛 and thank you for doing so even i can already taste its gonna be a good day 😀

    1. Ciao Gabriel. Happy Birthday. I hope the meal adds to your enjoyment and memories of your special day. Let me know how it all turns out.

      –Gianni

      1. Hello Gianni so I couldnt quite make the paste fill the entire meat for some reason no matter how much herps I used I just couldnt make it so it would fill the meat evenly but still it tasted good and I got the green ring (almost) so a porchetta it was and tasty it became thanks again for your recipe so I could have a nice birthday 😀

  4. The whole meal was outstanding. We have a small orchard here on our property that the previous owners planted, the pear trees have been going mad so I took some pears and baked them with figs along with some Gewurztraminer then did a balsamic and butter reduction. I kind of crumbled some Maytag Blue Cheese randomly into the pear/fig mixture then sort of drizzled the balsamic reduction sparingly over that. I know it may sound strange but somehow it all worked and seemed to compliment the onions as well as the pork. I am by no means a great cook but I have to say I was proud of myself for this one. Again thank you. Oh and YEY, my partner LOVED the entire meal. If he didn’t have to have a board meeting today he would have taken the leftovers for lunch.

  5. We moved to eastern Iowa 4 years ago from Seattle. Last week we went to a Farmers market here and I was surprised to find a woman selling Cipollini onions. Went to Google to find recipes for Cipollini Agro Dolce as that’s a favorite of mine and found Gianni.tv. Thanks to you I am making this entire meal for my partner for dinner tonight. I can hardly wait until he gets home. My parents have a farm just north of us and since they just butchered a hog I am on my way there to get some fresh pork loins. I want to thank you for sharing your love of cooking via your website.

    1. Ciao. I hope the meal turned out well. Did your partner like it? Can’t miss with the pork from your parents farm. I’m jealous. Keep on cooking.

      Buon appetito!
      –Gianni

  6. Ciao, Gianni,

    I’m no Italian but, having grown up with European (mostly Hungarian) cookery and mostly Italian friends and neighbours (in New York city and Southern Australia1950-60’s), I learned even more about what ‘good food’ means. Your videos and recipes are excellent!

    I miss the ‘real’ porchette that we often enjoyed in Australia, but this goes close enough, and is especially suitable for my small Japanese kitchen. I first made this meal for New Year’s lunch, Jan 2011 and it was an absolute hit with my 3 visiting nephews. I have repeated it several times since. I’ve just come home with over 10lbs of pork loin. You can guess what most of it will be used for! I have a couple of young, single work-mates who might be feeling a little lonely this holiday season so, if my wife agrees, I’ll invite them over for a taste of some of Italy’s finest cuisine. Thank you and best to all for Xmas and the New Year!
    Adam

    1. Ciao Adam.

      I’m pleased that your porchetta has been a hit at your table. Your work-mates are in for a treat. Thanks for sharing.

      Happy Holidays and Buon Appetito.

      –Gianni

      1. Ciao Gianni! Auguri di buon anno, 2013!

        This ‘porchetta-style’ roast dinner has become something of a family tradition at my place, now. We’ve always had a pork roast, either for lunch or dinner, on the first day of the year. Since I’m the ‘chief cook’ and ‘head baker’ around here, it’s up to me to decide how to do the roast…no prizes for guessing which method I choose for such special occasions!

        Thanks again for these excellent recipes! I know the formula, now, as if my mother had taught it to me—but I still had your video playing in the background, while I made this outstanding dinner. There will be a repeat performance in a few weeks, when my nephew stays over in Japan, on his way back to Europe…

        Very best wishes,
        Adam

        1. Ciao Adam. Buon capo d’anno! Happy New Year!

          Looks like you’ve perfected the porchetta. If you want to mix it up a bit, I just posted a recipe for veal roast with a zesty spinach stuffing that was a big hit at last night’s New Year’s Eve Dinner. I’m sure you’ll like the veal roast too.

          Buon appetito!

          1. Ciao, Gianni!
            There is NO VEAL in Japan, can you believe that? There’s no beef stock, either, and dozens of other daily essentials for a Euro cook that are not sold here.
            A month back, I made a “Real” porchetta, following your excellent recipe—my modification was to wrap the rolled porchetta in a large piece of pigskin, which I bought, frozen, from one of the ‘professional’ chefs’ markets here in Tokyo…the crackling that results makes a huge difference to your outstanding recipe. I will be making this version, again, for my birthday dinner next weekend!
            Again, thanks for your great site and recipes!
            Adam

          2. Ciao Adam. Thanks for suggesting wrapping the roast with pigskin. Others have suggested a pork belly wrap. I’ve tried neither but after your post my next pork roast is getting a wrap. I’ll let you know how it turns out for me. Keep on cooking.

            Buon appetito!
            –Gianni

  7. Gianni,

    I just made this entire dinner for my family yesterday and it may be the best dinner I’ve ever made in my life. It was all fantastic. Thank you for posting this. I can’t wait to try more of your recipes.

    -Scott

    1. Ciao Scott. An early holiday gift for your family. Bravo! I hope my other dishes can compete with the porchetta. Keep on cooking. Buon appetito!

  8. I watched this video a year ago with my daughter, and neither of us had forgotten it. Tonight, they brought home fantastic report cards, and this meal was the reward. They’re 11 and proud of their Italian San Francisco (Dondero) heritage, so the video and meal were a special treat. Next step–get them to make it for Nonna!

  9. Gianni,
    My wife and I had two couples over for a little Valentines dinner. We used your menu and prepared and served the Prochetta w/ the cippolini onions and the truffle roasted potatos. It was all wonderful but it was the onions that had everyone going back for seconds.. They went perfect with the pork and the smoky taste of the potatoes. thanks for a great menu.

    Anthony

    1. Ciao Anthony. Thanks for sharing. I’m pleased that the dinner worked out well. Yeah, those onions are amazing. Auguri per San Valentino

  10. I made another porchetta and some sauce for a nice dinner with friends. I made the one I commented about earlier with a bastardized version of your recipe, but this one was more of a departure.

    I rubbed the inside with New Mexico (my home state) red chile powder, and filled it with sauteed onions (sauteed with fat rendered from a prosciutto end I had), swiss cheese, and garlic. The cooking was similar to yours, and we had it with a nice italian sausage tomato sauce and pasta we made.

    Thanks again for the inspiring ideas!

    Jason

    1. Jason, wow 2 porchetta adaptations recently, bravo! I’m pleased that you’re inspired to make these roasts your own there in New Mexico. As you see in the episodes I’m a bit of a traditionalist and offer my interpretation of classic Italian dishes. If you make the porchetta using the recipe in the episode I’d love to know what you and those at your table think of it and how it compares with your riffs. I’m fascinated how these original dishes from Italia are adapted in new environments.

  11. Just watched this after just seeing the title and picture in one of my food-related email newsletters. This was definite food porn. Keep up the good work!

  12. Hi Spike and Joyce. Still cleaning up after a Sunday afternoon dinner. We gathered at 2 and were done at 8:15. It was a school night so we had to end a bit early. I made those big ricotta and mozzarella ravioli with a San Marzano tomato and basil sauce and the porchetta with roasted butternut squash and sauteed spinach. It did come out good if I do say so myself. Glad you tried some of the recipes. I’m doing my first live demo on Saturday. I’ll work on the Seven Fish menu for Christmas Eve this week.

  13. Brother: After I made a pork loin roast into a braciola, Joyce made your porchetta and truffle roasted potatoes. It was great, keep the recipes coming! Waiting to see your Christmas Eve menu.

  14. And a Buon Natale to you too. Your table sounds absoultely amazing. I can already smell the aroma, to me its just not Christmas without that. We make a tialla (again not sure of the spelling) it is layered with the cod and bread crumbs and is a spicy dish and also will have the sghett, with the cod in the sauce,I maka the salad, my baguettes, biscotti and my sister makes the pita piate and another little anise flavored cookie as well as the scallili, and of course the antipasta dish.
    PS I made the pear pizza last night and left you a comment.
    Ciao!

  15. Today I will make the gorgonzola pear pizza,but now I stumbled upon this. I also am of Italian decent and we have the tradition of cooking the “fish” on Christmas Eve we lovingly call it “the Bauc” not sure of the correct spelling of it. But now this prochetta dish looks very festive too. There is no way it will make it to the table on Christmas Eve but maybe Christmas Day. What is your families tradition.

    1. Hi Jan. When growing up in Jersey a long time ago our Catholic family did not eat meat on Christmas Eve. I and others in my family continue the tradition with a Christmas Eve 7 fish dinner. I’ll be hosting another this year. I’ll post the menu and some recipes. Typical items will be zeppole (fried dough) with either fresh clams or baccala (rehydrated dried cod); clams oreganato baked in the oven; fritti misti (floured calamari, shrimp, sole then fired); linguine with either a calamari, clam or crab tomato sauce; whole roasted branzino (a sea bass from the Adriatic). Christmas probably will be antipasti assorti; fresh pasta (homemade of course), maybe fusilli or lasagna or manicotti or cannelloni; a roasted capon or other fowl or a meat roast (the porchetta maybe?); and lots of vegetable contorni (side dishes); and finally dolce (a dessert course). Buon Natale e buon appetito!

  16. I’ve made pork tenderlojn stuffed with sauteed onions and swiss in the past, but it’s been a while. Right after I saw this the store near my house put whole tenderloins on sale, and I had to try it out. I mashed your recipe and mine together, more or less, and it came out great!

    Thanks for the inspiration for a fun evening of food and eating!

    Jason

    1. Wow, the porchetta episode inspired you! That’s what it’s about. A fun evening of food and eating with friends and family is one of my greatest pleasures. Wish I was with you.

  17. Hey John – I’m married to a stuborn Scotch-Irish red head who thinks she has all the answers whenever I cook. Please help – – how do I get her the hell out of the kitchen so I can work my magic and cook the way I remember it came out of your kitchen in Bloomfield?

    1. Ciao Gregorio. I love to have her in the kitchen when I’m cooking. (Let me explain this is my nephew and his wife in Virginia.) You two have been together too long for me to give you any useful advice!

  18. Ciao bella. Mia famiglia loves vegetables. I always make these when I’m back home in Jersey. If I can convince my producer we’ll do a whole show on verdure, vegetables, everyone can enjoy. I’ll make all the ones that you love!

  19. Ciao, zio – how about sharing some of your great veggie recipes for your vegan niece – baby artichokes, baby eggplant, peas with shallots, green beans in tomato sauce – mmmm?

  20. Hey Jim. That 10 pound shoulder roast with the skin on, fantastic. It would make a great porchetta. Everyone fights to get a bit of that crispy skin. Lucky you. Definitely let me know how it turns out. Love to share the fall bounty with you next year! Happy Thanksgiving.

  21. ran across your utube porchetta video during a search for recipes….enjoyed watching it…i have a fresh pork shoulder with skin on…about 10 lbs that im going to do the day after thanksgiving….we are first generation italians that grew up farming in the hills near fresno…..we source most of our fruits and vegetables from our orchard and massive garden….your recipe will provide me with some guidelines to do the big roast….my garden the herbs that are still thriving at this time of the year….ill let you know how it turns out….

    you should join us next september when everything is at it’s peak when we shoot dove and indulge in a meal with that polenta….eggplant parmigana and of course lots of tomatoes with basil all from the garden…

    keep up the good work!

  22. Johnny, thank you for your post. Our North Beach and the hills around it are a little piece of heaven. I’m blessed to live here. I soak in all of its beauty every day. The rituals of our village life is part of the art of living. I’m grateful to be able to share the traditions. Come visit soon!

  23. I miss North Beach so much! Fond memories, my wife and I spent our first five years together in the City and North Beach was our favorite place. I love the shots from down the hill and your presentation brings back the delicious smell of good fresh ingredients mixed with the wonderful San Francisco fog and sea breeze. Guess I need to visit North Beach next trip to the CIty – I forgot about all the great Italian goodies! You are creating art – the very best kind!

  24. Ciao Steve. A couple of suggestions on getting a good crust on the porchetta. Be sure the surface of the loin is dry. Pat it with paper towel. Use ample olive oil rubbed all over the pork loin and ample salt. then proceed with the recipe. A fool-proof method if you’re not getting the result you want in the hot oven is to brown the loin in a cast iron or heavy bottom pan. Heat about a tablespoon or so of olive oil and a tablespoon of canola or similar oil until it ripples. Brown the loin with the salt and pepper liberally sprinkled all over the outside of the roast. Turn the loin so that it’s brown all over and then proceed with the recipe, shortening the time at 425 degrees a bit. Judge the color you want and then turn the oven down to 375.

  25. We tried this recipe last weekend and it came out great! The only thing we couldn’t duplicate was getting a crust on the upper surface of the roast. Oven was 425, meat was properly cooked, but surface was a bit gray and not at all crispy. Any suggestions?

  26. I’m making this exact recipe for my father Umberto, and some of my family tonight. I think they will be pretty pleased. I can’t wait to see how the pork loin looks when it’s done (i filled it with herbs, including some mustard seed and coriander, tied it last night). I think the presentation of serving the whole cipollini onions looks awesome and i’m pretty pleased i found some nice ones here in Vancouver. Thanks for the recipe!

  27. Gianni,

    Love this stuff. I’m an American who lived 8 years in Italy and you truly have the feel for what is great about the simplicity of Italian cooking.

    One thing: It should be “in” Agrodolce. En is Spanish. Cipolline in Agrodolce

    1. Ok, ok! You’re right the Italian “in” is the equivalent of the English “in”. But, if you Google cipollini en agrodolce you will find a number of recipes with that title, some by native Italian cooks. I don’t know if it’s an idiomatic thing. I was going to write cipollini in agrodolce but decided to use the alternative title instead. Anybody know anything more?
      –Gianni

  28. Good afternoon, John. I’m really enjoying your episodes, please maintain the clarity of instruction as you progress; it’s quite marvelous.

    I have a question for you, if you don’t mind taking the time for a quick answer. I’m in the market for a pasta machine and thought you may have the perfect recommendation.

    Keep up the great work!

    1. Hey Charles, glad you like our little show. I use an old Italian hand-crank pasta machine. I’m not at home but I think it’s an Atlas. If you have a KitchenAid mixer, some of my friends have that pasta attachment. You could use it to make pasta sheets but the dies for various pasta cuts are teflon, not bronze which I think are superior because the pasta gets a rough texture when it passes through the bronze die that helps sauce adhere to it.
      –Gianni

  29. I really like your show and your style, and I feel that I can do the things you’re showing since you make it look so easy. Learning what to choose and how to put the ingredients together into a tasty dish has always been a bit of a mystery to me. Of course I make the things which I’m comfortable with, but I can’t wait to try some of yours. Now I just have to find a good Italian grocery in San Diego. Any suggestions?

  30. Hey Chris. Price vs. quality is an interesting issue. Growing up we didn’t have a lot of money but we always ate well. Buying the best doesn’t have to be expensive. Look at the San Marzano recipe, maybe $10 to feed 4. Crab season starts today. I’ll grab some down at Fisherman’s Wharf when I get back from NYC. I get branzino at the Ferry Building fish market. Usually roast them whole stuffed with herbs and lemon over a bed of garlic, parsley, cherry tomatoes, and potatoes all drizzled with EVOO. I buy a lot of seafood at Real Foods on Polk near Broadway.
    –Gianni

  31. You seem to know what you’re doing. I was raised to care more about price than anything other than company or the occasion and even when you buy premium ingredients, with your instructions things seem to turn out better. What advice do you have on seafood? I buy crab from Alioto’s and lobster from the place on 7th and Clement but they don’t take any expertise, you just pick them live and boil them. I’m interested in good recipes for scallops, bronzini and calamari(and a good place to buy them all, you should be sponsored).

  32. Hi from Alaska,
    I saw your video on BoingBoing and had to try the Cipollini en Agrodolce right away, I actually watched my wife, who does not like onions, sit and eat half of a wallawalla sweet (only ones we had on hand). Thank you for your video and showing me how to cook this sublime fruit of the pan!

    1. Hi from North Beach. At my table I’m continually amazed when I serve the cipollini. No thanks I don’t eat onions someone will say. When they for go for another one I smile.
      –Gianni

  33. John,
    Enjoyed the recipe – the roast reminded me of the way mom and my mother-in-law cooked it. The cippollini were often used by Aunt Florence but not by mom. Brings back great memories.
    Ro

    1. Hi RoRo. Let me explain this is my sister five years older than me. She’ll be a fact-checker as we go forward especially when I talk about growing up together in Jersey. We share great memories about our family and our food traditions. Her grandkids in Jersey made me the apron hanging behind me in the episodes “Uncle John Mola is a Good Cook.” I always cook for them when I visit. 3 generations cooking and eating together, passing on our traditions.
      Love, Gianni

      1. John,
        The cipollini I rememer were smaller than what you used in this recipe. The ones I can find here in Vermont also appear to be smaller – is my memory going. Can I still use the smaller cipollini to make Uncle John’s recipe?
        Ro

        1. Sure, you can use smaller onions. I often use shallots. They will reach “knife tender” sooner in the boiling water and should cook more quickly in the agrodolce sauce.

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