in Italy

Balsamic shallots

updated

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Ingredients for 1 servings:

  • 1 kg shallot(s), small
  • 8 tbsp olive oil
  • 300 ml balsamic vinegar
  • 4 tbsp brown sugar
  • 7 carnations
  • 7 bay leaves
  • 1 tsp salt
  • 100 ml red wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian antipasti

Place the unpeeled shallots in a saucepan, barely cover with cold water, and bring to a boil. Cover and simmer over low heat for 7-10 minutes. Drain the shallots in a colander and peel them. Sauté the peeled shallots in a pan with the olive oil over low heat for about 5 minutes. Add the balsamic vinegar, red wine, brown sugar, and spices, and cook over low heat for 15-20 minutes, stirring occasionally. Layer the shallots in the jars, dividing the spices evenly between the jars. Bring the liquid back to a boil and pour it over the shallots while still hot. Seal the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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