Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 42

You can triple or quadruple the quantity given here and store some of these onions for a month in a cool place (the longer you keep them, the better the flavour), but make sure they are always completely covered with the vinegar. Sometimes for this recipe we also use vincotto (see page 48).

Peel 500g pickling onions but keep the root intact. Bring 500ml white wine and 500ml white wine vinegar to the boil in a pan, add the onions and blanch for about 3 minutes, until just soft. Remove the onions from the wine and vinegar, peel off the outer membrane and leave to cool.

Put 25-30g light, soft, brown sugar into a small pan and melt until it darkens slightly. Just before it starts to bubble, put in the onions and toss around to coat.

Add 250ml balsamic vinegar and cook gently for about 2 minutes. Remove from the heat and cool. The onions are ready to eat, but if you want to keep them, put them into sterilised jars and make sure the vinegar completely covers the onions (add a little more if necessary).

You can serve the onions with salumi, such as ham or cured pork, or, if you like, mix them into a salad. Chop the onions, then season a handful of rocket and toss with a little Balsamic vinaigrette (see page 52). Arrange the salad on the centre of a plate with the slices of salumi around the outside.