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Shallots Cooked in Extra Virgin Olive Oil and Balsamic Vinegar
- Serves
4-6
- Difficulty
Easy
Published 1997
In Italy this is a famous and excellent way of using their syrupy fragrant balsamic vinegar. It makes a lovely first course, either on its own or served with slices of mozzarella or soft goat’s cheese. Have warmed ciabatta bread on the side.
Ingredients
450 g 1 lb 6-7 tablespoons
Method
Top, tail and peel the shallots. Put the olive oil into a heavy sauté pan over a low heat, add the shallots and stir to coat with the oil. Then cover the pan with a lid or foil and cook very gently for about an hour, stirring now and then, until the shallots are almost soft right through. Add the balsamic vinegar, cover the pan again and cook gently for another half an hour or so, until the sha
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