It’s the first time I’ve truly cooked scallions, which I generally use for making crudités with many other vegetables. The crunchy scallions with almonds were among the recipes of the month in a special by Cucina Moderna, but they included the addition of 200 ml of fresh cream, which I omitted, and I must say I made the right choice because this way the crunchy scallions with almonds are much lighter and definitely one of the best side dishes I have ever made and eaten! The pungent aroma of scallions is mitigated by the initial browning and subsequent oven cooking, the crunchy almond crumble balances the softness of the vegetable’s stalk… it’s truly a very, very pleasant dish that I invite you to try in your kitchens!!

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Scallions from a nutritional point of view are like onions: they contain antioxidants, vitamins A and C, and minerals.

Let’s not throw away the green part of scallions because we can use it to enrich soups, omelets, or add them to savory pies for a delicious twist!

Scallions are mostly used raw, but like in this recipe, they are also excellent grilled, au gratin, and even sweet and sour. We can easily use them in place of onions.

Scallions can be white with a stronger flavor or sweeter and more aromatic red ones, good cooked and raw, and are generally sold in small bunches with a bright green part indicating their freshness!

I suggest other onion recipes like: