Port wine – shallots

Ingredients for 2 servings:

• 750 g shallot(s)
• 50 ml olive oil
• 75 g sugar
• 200 ml red wine, dry
• 200 ml port wine
• 3 bay leaves
• 4 chili peppers, dried
• 2 tsp salt
• 100 ml vinegar (fruit vinegar)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Antipasti with ham, cold roast and cheese

Peel the shallots. Heat the olive oil and fry the shallots. Add the sugar and continue to fry, stirring, until caramelized. Pour the red wine, fruit vinegar, and port over the shallots. Add the salt, bay leaves, and chili peppers and simmer for about 10 minutes. The shallots must not become too soft! Then fill them into clean twist-off jars—this amount is enough for about two 0.5-liter jars each. Seal tightly and turn upside down for about an hour. The shallots should infuse for about two weeks before consumption.