SILVIA NACAMULLI’S RED ONION AND PARMESAN CROSTINI
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.
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
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.