Wales Tourism and Visit Planning

Roasted Black Olives and Pearl Onions

Roasted Black Olives and Pearl Onions

MAKES ABOUT 3 CUPS

LIDIA BASTIANICH serves this combination as a stuzzhchino (something to nibble on), as part of an antipasto selection (with cured meats and cheeses), with grilled meats and fish, or even alongside sandwiches or just slices of grilled bread.

1 lb. well-drained pitted brine-cured olives

½ lb. tiny pearl onions (½" wide, or as small as possible)

½ cup red wine vinegar

2 tbsp. orange zest, in fine threads or julienne slivers

FOR DRESSING:

1-2 tbsp. extra-virgin olive oil

1-2 tbsp. freshly squeezed orange juice

1. Preheat the oven to 300º. Spread the olives on a large baking sheet and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy but not crisped or burned. Let them cook in the pan (they'll dry more and become a bit crunchier).

2. Meanwhile, cut off the root end of each onion, but don't peel them. In a small saucepan, heat 2 cups water and vinegar to a boil, drip in all the onions, and cook for 5-10 minutes, depending on their size, until they feel soft all the way through when you squeeze them but not mushy. Drain, and let them cool. Remove the skin (or pop the onion out of the skin by squeezing at the top). If the onions are ¾" thick or more, slice them open and flake them apart , separating the layers; tiny onions can be left whole.

3. Toss the olives, onions, and orange zest in a bowl; dress with the oil and juice to taste. Marinate briefly or overnight, refrigerate, if you want. Serve at room temperature in a shallow bow with a serving spoon.

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