Spring onions
A spring onion is used whole: its white bulb brings a mild onion flavor, while the tender green stalks add a fresh, softer note. Both parts belong in the pan.
- Use the whole bunch
- White bulb and tender green stalks.
- In the pan
- Slice the bulb; chop the tender stems.
Use both parts
Trim the root end and any wilted leaves. Slice the white bulb thinly and chop the tender green stems; add the two parts together when the recipe calls for them to soften in the pan. Use the greens only while they are tender.
Bulb and green stalk
In Reggio Emilia’s erbazzone, cipollotti are chopped together with their fresh green stems. A distinct Campanian example is Cipollotto Nocerino DOP: a small, white, sweet bulb with green leaves. That registered name belongs to its defined product, not to every spring onion.
A gentle savory base
Cook sliced cipollotti slowly in olive oil or butter for a soft base, or fold them into an erbazzone-style filling, frittata or savory tart. Their mild flavor also suits rice dishes and fresh salads.
Cook with it
Choose a fresh bunch
Look for firm white bulbs and green leaves that are crisp rather than limp or yellowing. Buy a bunch with both parts attached when the recipe uses the greens.
Keep chilled
Refrigerate the bunch and use the green tops while they remain fresh. Remove any damaged leaves before cooking and follow the produce seller’s storage guidance.
