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Bay leaves add a special flavor to little onions. The bay leaf is one of the few herbs that retains its flavor and fragrance when dried. Bay trees, both wild and cultivated, are found all over Italy. They withstand the cold admirably and do not need attention. Along with rosemary and sage, bay is one of the most commonly used ingredients in Italian cooking.
- 2 ounces pancetta, chopped
- 6 small sage leaves, chopped
- 1 tablespoon chopped parsley
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds small new onions
- 1/4 cup dry white wine
- Salt and freshly ground pepper
- 3 tablespoons home-made tomato sauce
- 1 handful bay leaves
- 1/3 cup chicken broth
Fry the pancetta, sage and parsley gently in the oil. When the pancetta is a light golden color, add the onions and cook, turning often, over low heat for 10 minutes.
Sprinkle with the wine and let it evaporate completely. Season with salt and pepper. Stir the tomato sauce and bay leaves into the stock. Add to the onions and continue cooking until the liquid is absorbed. Serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
169 calories; 11g total fat; 6mg cholesterol; 130mg sodium; 14g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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