The Best Braised Cipollini

Elevate the onion. No longer relegated to just a supporting role in sauces and stocks, the cipollini, or “little onion,” can stand on its own in a lovely little braise boosted by the porkiness of guanciale. The juices get all sticky and sweet, and if you don’t stop popping them into your mouth right out of the pan, dinner will never get on the table. Visit http://www.VolpiFoods.com for more recipes Facebook   / volpifoods   Instagram -   / volpifoods   Pinterest -   / volpifoods   Twitter   / volpifoods1902