CHICKEN AND PEAS WITH ONIONS IN BALSAMIC VINEGAR

CHICKEN AND PEAS WITH ONIONS IN BALSAMIC VINEGAR
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1.100 g Èpolloepiselli - S5QX

600 g Cipolline all’aceto balsamico di Modena I.G.P. - Baby onions in Balsamic vinegar of Modena PGI - VW1

Other Ingredients

to taste Wild fennel

Heat the Èpolloepiselli chicken and peas in a saucepan for a few minutes. Repeat for the Borettana baby onions. Plate up and garnish with a sprig of wild fennel.
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Discover the Menù products in this recipe:

Cipolline all’aceto balsamico di Modena I.G.P. - Baby onions in Balsamic vinegar of Modena PGI
Gluten-free

Cipolline all’aceto balsamico di Modena I.G.P. - Baby onions in Balsamic vinegar of Modena PGI

Onions
Èpolloepiselli
Gluten-free

Èpolloepiselli

Ready-to-eat meals