With the fish soup we had this nice salad from Locatelis “Made in Italy” cook book.
2 large red onions
300 ml red vine vinegar
1 tbs sugar
100 ml extra vergine olive oil
250 g green beans
2 tbs freshly grates parmesan plus more for shavings
3 tbs shallot vinaigrette
small bunch of chives , chopped salt and pepper
Preheat the oven to 220°. Leaving their skins on , wrap the onions in foil and bake for about 1hour until soft.
While the onions are cooking , put the vinegar in a small pan and reduce by about a third. Remove from the heat, stir in the sugar until dissolved, then stir in the olive oil to make the vinaigrette.
When the onions are cooked, unwrap them and peel off the skin. While they are still warm, cut them in half, separate the layers and season with salt and pepper, then put them into the vinaigrette.
Blanch the green beans in plenty of boiling salted water for about 5 minutes, then drain. Place in a bowl, sprinkle with the parmesan and season with salt and pepper. Toss with the Shallot vinaigrette and sprinkle over the chives.
Arrange the onion layers on a serving plates. Place the beans on top and shave over some parmesan.
Shallot vinaigrette
Finely shave the shallots, then put them in a bowl and season with salt and pepper.
With the fish soup we had this nice salad from Locatelis “Made in Italy” cook book.
2 large red onions
300 ml red vine vinegar
1 tbs sugar
100 ml extra vergine olive oil
250 g green beans
2 tbs freshly grates parmesan plus more for shavings
3 tbs shallot vinaigrette
small bunch of chives , chopped salt and pepper
Preheat the oven to 220°. Leaving their skins on , wrap the onions in foil and bake for about 1hour until soft.
While the onions are cooking , put the vinegar in a small pan and reduce by about a third. Remove from the heat, stir in the sugar until dissolved, then stir in the olive oil to make the vinaigrette.
When the onions are cooked, unwrap them and peel off the skin. While they are still warm, cut them in half, separate the layers and season with salt and pepper, then put them into the vinaigrette.
Blanch the green beans in plenty of boiling salted water for about 5 minutes, then drain. Place in a bowl, sprinkle with the parmesan and season with salt and pepper. Toss with the Shallot vinaigrette and sprinkle over the chives.
Arrange the onion layers on a serving plates. Place the beans on top and shave over some parmesan.
Shallot vinaigrette
Finely shave the shallots, then put them in a bowl and season with salt and pepper.
Add the vinegar and leave to stand for minutes.
Whisk in the oil and use straight away.