Prepared in agrodolce, with balsamic vinegar of Modena IGP and mustard grains, with a pinch of sugar, to give it that note of agrodolce
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Magic ingredient in the kitchens of the great chefs, the shallot has recently been imposed as an alternative taste to onion and garlic in modern recipes and we propose it here, prepared in an original way, to be tasted as an aperitif. It is ideal for an aperitif, tasty, delicious and also suitable for socialization: with the most delicate flavor of onion, but at the same time more aromatic, it has almost allied notes, but contrary to garlic, its taste does not remain in the mouth, so it does not weigh the breath. Prepared in agrodolce, with balsamic vinegar of Modena IGP and mustard grains, with a pinch of sugar, to give it that note of agrodolce that makes it even more appetizing. It can also be served freshly heated, to make the mustard even more perfumed and intense the taste of the shallot; ideal on crunchy cheese bread, combined with molded or sweet cheeses. It is wonderful along with a fresh hummus, prepared by you with chickpeas, tahina, fresh shallot, lemon juice and sweet paprika. The taste over the rows of the shallot will be perfectly enhanced by a sweet and enveloping cocktail like the Piña Colada. Its insistent taste is replaced by the sweet evanescence of the shallot, creating a refined and delicious mix.
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