WHB # 235 - pickled talli (onion sprouts)

This week's WHB is hosted by  Haalo from Cook (almost) Anything at Least Once

thank's haalo for hosting and all other things you do for us.

more information about the WHB here:

who's hosting 

rules

thank's to Kalyn  who created this great event and

thank's to Haalo who now managing it all :)

May is almost to the end, it has been a good month

sun wormth and a lots of turists.

that means..WORK! :))

of course beeing on the run all the time

means less time at home-

as a matter a fact..now you notice.

windows to be clean, tons of things to iron,

full of weeds in the garden (grrrrrr)

dried flowers to be cut..

aaaaaaaaaaaaaaah!!

ok ok..nothing new..I'm sure you all know everything about it!

every friday I go to my favourite supermarket

where Luciana prepares cases of vegetables and fruits

for me.

she knows my very well, so there is no need to order.

from time to time, I find new vegetables I don't

know.

like last friday..

I found this strange things in my cases

2,8kg of them!

first i tried them raw..not bad..tasted like a mix of onion and garlic. in a sallad it was not bad at all.

then I tried to wok them...mmmmmm tasty! but then...there was so much I really didn't know what to do.

fortunately I have a very dear friend...Alda..and she knew what they where, and what to do with them!

conserve them und good extravergine olive oil!

Pickled Talli (onion sprouts)

you need:

onion sprouts (they are like long small tiny leek, crunchy as a leek, tasts like garlic)

white vine vinegar

white vine

salt

extravergin olive oil

for 1 kg of talli (onion sprouts), 1/2 liter of white vine and 1 liter of white vine vinegar.

cut the talli in pieces  and put them in the pot with the mixture.

when it is boiling, let cook for 5-6min, they should remain crunchy.

let dry on a cloth over the night and the next day put in clean glasses and fill with the olive oil.

now and then give a hit on the bench to get out the air (not to hard, to break the glass)

close the lide and store in a dark, fresh and cool place.

will conserve for 6months.

they are delicious!!!

brigida_te:

it is not so easy to explain exactly what this vegetable is.

.it isn't even known in the rest of Italy.

it is the new  part if the onion, on the top

you can see a round thing, this is the onion flower

this "talli" are picked before blooming.

and this is the charming little place called Albisano, 

which have a beautiful view of the Garda Lake.

I'm particpating in a photo contest, and this is one of my photos in race.

cross you fingers for me :)