Does anyone have a copy of Lynn Kasper's recipe for "Cipolline sotAceto" (marinated baby onions, Modena style)?
It is not in Splendid Table, nor did I find it on Kasper's web site. I have the recipe, but not the amount of balsamic vinegar it calls for. So if you have a copy of this, could you tell me how much balsamic? It's probably in the Italian Country Kitchen.
I know I can improvise, but I prefer to start with a road map before I begin tweaking.
BTW: I made them last year and loved them.