Shallots pickled in red wine and herbs
Time
Total preparation time: 30 min.
Delicious starter for a buffet: shallots in red wine, vinegar, honey and herbs. Very good with cold roast and cheese.
A rich appetizer buffet is wonderful. Here is a bite, as a bite, the variety speaks to us. It runs like a red thread through the entire kitchen history. Already in antiquity one reports of the general and gourmet Lucullus, born 117 BC, who was crazy about "Gustaciones" so the Roman antipasti were called.
For his hobby he spent a fortune, e.g. for a salad of flamingo. He stuffed thrushes, fattened them like geese, and owned a seawater basin because he always wanted to eat fresh fish.
For today's appetizer, we do not have to spend a fortune, because even if scallions are more expensive than onions, they are still affordable.
Ingredients:
- 500 g shallots
- 5 cloves of garlic
- 3 tablespoons powdered sugar - it dissolves very fast -
- 250 ml of red wine
- 100 ml balsamic vinegar
- 4 tablespoons olive oil
- 3 bay leaves
- 1 sprig of rosemary
- 1 slice of unpeeled organic lemon
- Peppercorns, about 10
- 2 teaspoons sea salt
preparation
- The shallots and garlic are peeled.
- The red wine and the vinegar are boiled up with the spices and the sugar.
- The shallots and Knofi are inserted and cooked soft for about 15 to 20 minutes.
- Then take them out and put them in a closable glass.
- The marinade is boiled for a few minutes, then poured through a sieve on the vegetables.
- The next day delicious, the next but really epicurean!
