Sponsali with Cherry Tomatoes and Olives, a dish from the simple and tasty peasant cuisine. Sponsali are sweet little onion bulbs widely used here in Puglia. “Sponsale” is a dialect term that refers to young leek-like onion bulbs, not yet fully developed and very young, with a sweet taste. A simple and quick sauce to prepare; in Puglia we use sponsali to make focaccia or a onion calzone and it is truly delicious. Sponsali are excellent for dressing a nice plate of pasta or to top bruschetta or make a pizza…. Sponsali are not, however, always easy to find and are seasonal, so you can use regular yellow onions or leeks and I assure you the result will be spectacular.
But now let’s go to the kitchen and I’ll show you how to prepare Sponsali with Cherry Tomatoes and Olives
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1.5 lb sponsali (young spring onion bulbs) (or onions)
- 2/3 cup black olives (pitted)
- 1 cup cherry tomatoes
- salt
- extra virgin olive oil
Tools
- 1 Saucepan
- 1 Bowl
- 1 Knife
Steps
Let’s start preparing
Let’s begin preparing the sponsali with cherry tomatoes and olives: clean the sponsali by removing the outer papery skin from the bulbs and trimming the ends of the stalks.
Pour a drizzle of extra virgin olive oil into a saucepan and add the onions, the cherry tomatoes and a pinch of salt. Cook covered for about 15 minutes, then add the pitted olives and cook for another 10 minutes.
Adjust the salt to taste.
Here the sponsali with tomatoes and olives are ready.
Enjoy your meal!!
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