Shallots glazed in red wine
Instructions
Peel the shallots.
Melt the butter in a saucepan with sugar and allow it to slightly caramelise then add whole shallots, let them dry, moisten with the wine, then Cook, covered, at a moderate heat for about 25 minutes, or until the broth will be narrowed; then add the vinegar, salt and gremolata prepared with chopped garlic, end a lemon zest and parsley.
Switch off when the vinegar is evaporated and the shallots are covered with a syrupy glaze.
Ingredients and dosing for 4 persons
- 500 g of shallots
- 100 g of young red wine
- 25 g of butter
- 4 tablespoons of sugar
- 1 teaspoon of chopped parsley
- Lemon zest
- 1/2 clove of garlic
- 6 tablespoons of red wine vinegar
- 1 pinch of salt