Shallots marinated in sherry

Ingredients for 3 servings:

• 600 g shallot(s), whole, peeled
• 4 tbsp olive oil
• 4 tbsp vinegar
• 250 ml Sherry, Fino
• 1 tsp thyme, dried, fresh preferred
• 1 tsp black peppercorns
• 1 bay leaf
• 2 tsp sugar
• 1 n. B. chili pepper(s), whole
• 1 n. B. Carnation(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Antipasti with a difference, nice side dish for cold platters, but also for grilling

First, peel the shallots. Leave the shallots in one piece. Use a saucepan or a deep frying pan. The pan should be large enough so that all the shallots are at the bottom and not on top of each other; this is important. Add the olive oil to the pan and fry the shallots until lightly golden brown. Then add the sugar and wait until it caramelizes. Once this has happened, deglaze with sherry and vinegar. Now you can add all the spices. If you like, you can add a chili pepper for a little extra heat. A clove can also be added. I personally omit the clove in this recipe, but that’s purely a matter of taste. Now let everything simmer gently on low heat for 30-40 minutes. Then simply let it cool and ideally store it in a jar with a screw top in the refrigerator. It should be consumed within a week at the most. Whether for dinner or for a barbecue, it is suitable for any occasion.