onions Borettane traditional balsamic vinegar of Modena
These onions are sweet by nature. Tuesday, August 5, 2008
How To Prevent Stutter
Sometimes my greengrocer (also known as Cartier ...) I propose his goodness! 
Well in fact they were magnificent and the fact that he buy a lot more than it would cost me a kidney on the black market, I decided to go to the vegetable market and make a better stock up. After being washed and peeled well put them in a low, wide pot so they do not overlap.
The salt is added serves to bring out the natural water of the onions, half-cooked a bit of white wine and then towards the end if it fades with a short style pygmies of traditional balsamic vinegar of Modena. did not cook completely or sterilization become pap: so be prepared to have a little bit of fluid in the jars that will mix with oil.
wait for you a little bit chilly and beginning to invasive, taking care to put in each jar at least one fresh bay leaf and top up with extra virgin olive oil soap.
I eat them as a starter, as contrno but also in cooking the onions Borettane
Rabbit: A rabbit
chopped
A jar of pickled onions (the small ones by 125)
Garlic Butter
white wine broth light beef or better yet if you have a vegetable
Brown the garlic in a knob of butter and when it is browned levaarlo from the pot.
Place in pan with flour and let the rabbit pre-brown with a cup of broth.
At about 3 / 4 of cooking, add the onions with the liquid from the jar also (having been prepared at home I'm sure the quality of liquid solutions), and continue cooking over low heat until completely absorbed the cooking liquid.
Serve hot with polenta or roasted potatoes.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment