Onions with Balsamic Vinegar of Modena IGP
Ingredients:
- 450 g small borettane onions
- 1 tablespoon of extra virgin olive oil
- Salt to taste.
- Half a glass of Balsamic Vinegar of Modena IGP
- 2 tablespoons of sugar
Onions with Balsamic Vinegar of Modena IGP
Ingredients:
- 450 g small borettane onions
- 1 tablespoon of extra virgin olive oil
- Salt to taste.
- Half a glass of Balsamic Vinegar of Modena IGP
- 2 tablespoons of sugar
Preparation
How about a mouthwatering appetizer of spring onions with Balsamic Vinegar of Modena IGP? These delicacies can also be served as a side dish, perhaps alongside a portion of white meat. By choosing Balsamic Vinegar of Modena IGP, you can quickly prepare a dish perfect for any appetizer or dinner with family and friends.
Peel and wash the spring onions. In a skillet pour the Balsamic Vinegar of Modena IGP and sugar, melt until smooth. In another pan brown the spring onions with oil and salt. Add the spring onions to the mixture and saute over a gentle heat for 15 minutes.
Serve the spring onions with Balsamic Vinegar of Modena IGP warm.
Recommended pairing
For cipolline all’Aceto Balsamico we recommend pairing withBalsamic Vinegar of Modena IGP Sigillo Bronzo with its characteristic bittersweet flavor.
