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By
Emiko Davies
Abstract
The pairing of onions with these golden, olive oil–soaked potatoes is quite irresistible to me.
Some might compare this to a similar French dish for Lyonnaise-style potatoes, but I can’t help but think the use of onions this way is so typically Venetian (and, actually, that before becoming Venetian, it was borrowed from the great exposure to Turkish cuisine, as gastronome Giuseppe Maffi oli suggests), where everything from baccalà to fried sardines to liver starts out this way. You could serve these in small bowls with a toothpick to fish them out as cicchetti. This is as delicious piping hot as it is cold the next day.Read More
