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Simply Divina- Grilled Spring Onions

June 13, 2013 by Divina Cucina

Market day always inspires me. There are ingredients that we see only for a brief window in Italy and one must seize the moment!

Today was one of those days.

Certaldo, where I live, is famous for its red onions. They are light and sweet and lovely both raw in salads or in cooking. We have a summer version to be used fresh, statina,and a winter onion to be used “dry”, vernina.

Often foods bring back travel memories and recipes. I love the grilled spring onions I remember eating in Mexico and in Sicily, in the Vucceria market at night, I once ate a grilled spring onion, which had delicate lamb intestines wrapped around it. Those flavors also reminded me of when I was in Greece.

Now the Sicilian market sells pancetta wrapped onions.

My version is to use a more savory and thinner sliced Tuscan prosciutto.

It is simple to trim and wrap the onions, slicing them in half lengthwise if they are too fat.

A perfect savory summer dish. Easy to prepare, pretty and GOOD.

Enjoy

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Filed Under: All Recipes, Antipasto Tagged With: prosciutto, simply divina, spring onions

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Comments

  1. Elizabeth Minchilli says

    June 13, 2013 at 4:53 pm

    Thanks for reminding me about these. We are going to a pot luck grill at Sienna’s on Saturday and I will bring some of these. Salvatore Denaro gave me a good tip: wrap the onions up ahead of time, and let them sit in the fridge overnight. Then the prosciutto really gets a chance to adhere.

  2. Chef Deb says

    June 13, 2013 at 6:45 pm

    Hi Judi, I do Ontario farm fresh asparagus in this way. So delicious. I love this bacon wrapped veggie idea so much that I did is with fingerling sweet potatoes too. Amazing. Like Lays chips, you can’t eat just one.

    Here’s the link to my “Better With Bacon” post/recipe…
    http://thefridgewhisperer.ca/fridge/better-with-bacon/

    Happy Cooking,

    Chef Deb.

  3. judy witts says

    June 13, 2013 at 6:55 pm

    I am with you Deb, i wrap everything…. Small cheeses too before grilling.

  4. AdriBarr says

    June 14, 2013 at 4:34 am

    Those onions look fabulous – perfect for summer grilling. As always, thanks for the tip, Judy.

  5. sordar joy says

    June 16, 2013 at 9:41 am

    I love your blog .This is a cool site and I wanted to post a little note to tell you, good job! Best wishes!!!
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  6. wildcraft diva says

    June 18, 2013 at 10:54 am

    Going to try this, thanks for sharing all your lovely recipes 🙂

  7. Phyllis@Oracibo says

    April 10, 2016 at 12:13 am

    Thank goodness for including this in your most recent most because this one seemed to escape me! And the spring onions are at our local farmers market now. And Elizabeth thanks for that tip from Salvatore!

Judy Witts Francini

Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. When I am not in Tuscany, I am often found in Sicily, my other favorite place to be. Always searching for recipes to share and exploring for the guides I write to my favorite cities for food and wine.

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