Cipolla Rossa

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Cipolla Rossa all Acciuga
Red Onion with Anchovies

Ingredients:

1 large red onion (sliced thick)
1 tin (90 grams) Rizzoli anchovies
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1/4 cup Aceto Cesare vinegar
1 Tbsp fresh chopped oregano
1/4 tsp salt
1/4 tsp fresh ground black pepper

Region: Piemonte

Instructions:

Saute onion and anchovies in olive oil, covered, for 6 to 8 minutes over low heat. Add vinegar, salt, pepper and oregano. Saute one more minute. Serve warm or room temperature as a topping for toasted bread (crostini).

Serves 6 to 8.

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