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Sharp-sweet shallots

Sharp-sweet shallots

By Yana Savina
15’ Prep time
65’ Cook time
80’ Total time
304 Calories
4 Serving

Summary

In italy, this method of cooking vegetables in vinegar and sugar is known as agrodolce. it works particularly well with shallots, underpinning their natural sweetness. you can eat these warm – alongside roast pork, perhaps, or even on toast – but they’re also great at room temperature and served with ham, milky mozzarella or a chunk of cheddar.
Yana Savina 0 Followers

Step by Step

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Step 1

Leave the skins on the shallots and lightly trim the root ends so they still hold together. Put in a heatproof bowl and pour over a kettle of boiling water. Leave to steep for 5 minutes, then drain well and peel of the skins using a small sharp knife.
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Step 2

In a large, lidded sauté pan, heat the oil, chilli flakes and bay leaves. Add the shallots and cook for 6-8 minutes over a medium heat until lightly browned. Stir in the garlic, then add the sugar, cider vinegar, thyme and salt. Bubble for minutes, then stir in the currants or raisins and 150ml water. Return to the boil, cover, turn down the heat to low and cook for 35-40 minutes, turning the shallots halfway through, until soft.
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Step 3

Remove the lid, turn up the heat a little and bubble for 8-10 minutes more, until the juices turn syrupy. Season with black pepper, then set aside to cool to room temperature. Pile onto a serving platter, spooning the juices and currants over the top.

Ingredient

  • Fine salt
    Fine salt
    1 tsp
  • Garlic
    Garlic
    3 clove/s
  • Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
  • Caster sugar
    Caster sugar
    4 tbsp
  • Thyme
    Thyme
    2 sprig/s
  • Bay leaves
    Bay leaves
    6
  • Dried chilli flakes
    Dried chilli flakes
    1
  • Cider vinegar
    Cider vinegar
    100 mls
  • Echalion shallots
    Echalion shallots
    800 grams
  • Currants
    Currants
    4 tbsp
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