Cipollini with Amaretti and Dark Chocolate

Cipollini with Amaretti and Dark Chocolate

One word – HEAVEN. I had the good fortune of learning this dish from my friend Manul just a couple of weeks ago at her home, Podere il Poggione, in the heart of Tuscany. It’s a magical place where she teaches culinary classes and Paolo leads groups on cultural excursions off the beaten path from the tourist traps. Recently, I took a group to experience this amazing place and words just can’t describe the beauty and serenity there. It opens you up to a world of authenticity, tradition and deep roots where food is love and intention. 10 of us gathered around the table each day, preparing meals and then sitting down together to enjoy them – pure bliss. The more you put your heart into it, the more beautiful the food gets, every time.

This is one of my favorite dishes we made – Cipollini with Amaretti and Dark Chocolate. The complexity of flavors made so simple with just a few ingredients is mind-boggling. The caramelization of the onions mixed with the slight sourness of the wine and herbs and the sweetness of the amaretti and chocolate blend like an opera and biting into it is the aria. You can make these at home in about 15 minutes, which I did on my recent #periscope where I made it live! If you missed it, you can watch the replay by clicking HERE But make sure to follow me at @eatcleanerfood so you get notified when I’m live, then you can ask questions, throw hearts at the screen and taunt me all you want 🙂
Cipollini Onions
Now enjoy every lovely, creamy bite of this – paired perfectly with a roast pork loin, chicken or on top of quinoa pasta.
Cipollini with Amaretti and Dark Chocolate
2 teaspoons grapeseed oil
1 lb. Cipollini onions, ends trimmed, peeled and washed with Eat Cleaner Fruit + Vegetable Wash (wash after you peel, lots of dirt gets trapped under the skin)
1 C Chardonnay (something good enough you’d drink)
2 teaspoons fresh rosemary
1 teaspoon Himalayan sea salt
1 teaspoon white pepper
1/2 cup amaretti biscuits
2 Tablespoons dark chocolate bar, grated
1) In a large skillet over medium heat, add grapeseed oil and onions. Saute until just golden brown on both sides.
2) Deglaze pan with Chardonnay; add fresh rosemary, sea salt and white pepper. Cook for another 8-10 minutes or until fork tender and liquid is absorbed.
3) Place amaretti biscuits in a plastic bag and crush with a mallet leaving some coarse bits.
4) Transfer cipollini to a serving bowl. While hot, top with dark chocolate and crushed amaretti biscuits. Enjoy!
Cipollini with Amaretti and Dark Chocolate














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