Chef Antonio Mermolia came up with his shrimp salad with onion gelato on a hot day in July when he was trying to create a refreshing yet out-of-the-ordinary dish. Spotting a red onion, he began to experiment, ultimately creating onion gelato. To make the gelato Mermolia simmers red onions in water and sugar. Once the water has evaporated, he stirs in some cream and milk. Once that mixture cools he adds some egg yolk and spins it all together into gelato. He scoops the gelato onto a ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.