Cipolla rossa di Tropea con vincotto (Tropea Red Onion cooked with Vincotto) – Side Dish/Appetizer
A fresh, delicious and healthy side dish, easy to prepare and enjoy
With a good fresh and crunchy bread. The Tropea Red Onion together with the Potatoes of the Silano Plateau are two PGI products.
INGREDIENTS:
• Red onion 1kg
• Salt 1 teaspoon
• Extra virgin olive oil 2 tablespoons
• Vincotto 2 tablespoons
• Fresh mint
• Water ½ Lt
• Ice cubes ¾
• White vinegar 1 tablespoon
PREPARATION:
• Peel and cut the onions
• Place them in a bowl with water and ice and add salt
• Let them soak in water for half an hour
• Drain them and plunge them into a previously heated pan
• Cook them for at least twenty-five minutes adding the vinegar then the vincotto and finally
• a drizzle of oil
• The Red Onions with vincotto are ready, enjoy them with a nice warm and crunchy bread.
