Onion Rossa Lunga di Firenze

A famous and much loved variety with highly versatile and attractive, elongated pink bulbs that can be picked young as salad onions or left to mature for a more pungent flavour. An essential ingredient of the popular Italian ‘Spring vegetable risotto’.

CAN BE USED IN:

SALAD – SAUTE – STIR FRY – BAKE – SIMMER

SOWING DIRECTIONS

When
Spring to early Summer.
Where
In a prepared seed bed or direct into pots or containers in a sunny position.
How Sow
Sow thinly in rows 25cm (10in) apart covering lightly with 5mm (¼in) of fine soil. Firm gently and keep moist. Seedlings appear 14-21 days.
Care
Generally no thinning is needed. Keep moist and weed free. For continuity sow every 4-6 weeks.
Harvest
8 -12 weeks from sowing
Sow:
-Summer
Harvest:
8 -12 weeks from sowing
Soil type:
-sunny position

Availability: In stock

$4.35

Vegetable Paella

Ingredients

  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 large onion or 2-3 small ones (such as Onion Rossa Lunga), chopped
  • 1 litre vegetable stock
  • 2 cups short grain rice
  • 1 punnet cherry tomatoes
  • 1 red capsicum, cut into strips
  • 1/2 green capsicum, cut into strips
  • 1 cup peas
  • 6 artichoke hearts – see note
  • ½ cup kalmata olives
  • 1 lemon plus lemon wedges, to garnish
  • Coriander, to garnish

Instructions

  1. Note: If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. Sprinkle the artichoke hearts with a few drops of lemon juice. If you are using canned artichokes, open and drain the artichokes.
  2. Heat oil in a pan and sauté the onion and garlic until translucent.
  3. Heat vegetable stock in a separate saucepan until simmering.
  4. Pour rice into pan and cook for 3 minutes, stirring. Add the capsicums, artichoke hearts and tomatoes and cook for a further 3 minutes.
  5. Add hot stock to the pan and simmer for 20 minutes or until tender and the liquid has nearly been absorbed. Stir in the peas and olives.
  6. Continue cooking until the liquid has been absorbed and the rice is tender. If needed add extra stock.
  7. Garnish with lemon wedges and coriander.