Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 35

You can prepare the onions for this salad a few hours before you need them – or even the day before – to improve the flavour. It is important that they are quite soft, not crunchy.

2 large red onions

300ml red wine vinegar

1 tablespoon sugar

100ml extra-virgin olive oil

240g fine green beans

2 tablespoons freshly grated Parmesan, plus extra for shavings

3 tablespoons Shallot vinaigrette (see page 52)

small bunch of chives, chopped

salt and pepper

Preheat the oven to 220°C, gas 7. Leaving their skins on, wrap the onions in foil and bake in the oven for about 1 hour until soft.

While the onions are cooking, put the vinegar into a small pan and boil until reduced by about a third. Remove from the heat, stir in the sugar until dissolved, then stir in the extra-virgin olive oil to make a vinaigrette.

When the onions are cooked, unwrap them and peel off the skin. While they are still warm, cut them in half, separate the layers and season with salt and pepper, then put them into the vinaigrette.

Blanch the green beans in plenty of boiling salted water for about 5 minutes, then drain. Place in a bowl, sprinkle with the grated Parmesan and season with salt and pepper. Toss with the Shallot vinaigrette and sprinkle over the chives.

Arrange the onion layers on your serving plates. Place the beans on top and shave over some more Parmesan.