SIL­VIA NACAMULLI’S RED ONION AND PARME­SAN CROS­TINI

The Jewish Chronicle - - Life/food - www.cook­ing­forthe­soul.com

This is a lovely ap­pe­tiser and fin­ger food, which I of­ten of­fer in my cater­ing. I like to use red onions as they are sweet and look great, but the same recipe can be made us­ing white onions or shal­lots in­stead. Gor­gonzola or dol­celatte cheese can be used in place of the parme­san, giv­ing it a rounder, tangy taste. Time: 20 min­utes. Makes about 20-25.

IN­GRE­DI­ENTS

2 medium red onions, finely sliced 4 tbsp ex­tra vir­gin olive oil 1 tbsp sugar Salt and pep­per 2 tbsp bal­samic vine­gar 2 tbsp white wine 10 sage leaves, finely sliced, plus more to gar­nish 30g parme­san, shaved 1 baguette, sliced, ready­made cros­tini or br­uschetta bread

METHOD

Peel the onions, halve them and finely slice into half moons. Tip: Use a man­do­line or food pro­ces­sor to slice the onion very fine.

Warm the olive oil in a non-stick fry­ing pan and add the onions with the sugar and a pinch of salt.

Leave to cook over a low flame for 10-15 min­utes un­til the onions soften and caramelise. Then add the wine, the vine­gar and the sage.

Leave to cook for a few more min­utes, stir­ring oc­ca­sion­ally, un­til the onions turn golden. Sea­son to taste.

Mean­while make the parme­san shav­ings by thinly slic­ing with a parme­san shaver or potato peeler. Toast the bread.

Top each slice of toasted bread or cros­tini with red onion then the parme­san shav­ings. Gar­nish with more finely sliced sage leaves if you wish. Serve warm or at room tem­per­a­ture.

PHOTO: HOLLY COCKER

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