Spring onions with Balsamic Vinegar of Modena PGI. Would you like to try something really tasty? Spring onions with Balsamic Vinegar of Modena are definitely the right dish. It’s easy to prepare. As a result, you will have a side dish that goes well with meat and fish and will satisfy your palate in just a few minutes.
If you love the sweet and sour taste but with a touch of delicacy, discover how Balsamic Vinegar characterizes this dish. As a result, you will have a unique and different way to taste onions and a dish that will satisfy all those who try it.
Spring onions with Balsamic Vinegar of Modena
Ingredients for 4 people:
- 400g of peeled Borettane onions
- three tablespoons of butter
- 3 tablespoons of Extra Virgin Olive Oil
- three tablespoons of Balsamic Vinegar of Modena PGI
- 1 level teaspoon of sugar
- 1 tablespoon of 00 wheat flour
- some salt
Firstly wash and peel the onions, after that put them in a pan without overlapping them and let them fry lightly with the butter and oil.
Add salt and sugar and mix everything.
Then sprinkle with Balsamic Vinegar of Modena Originale.
The sauce has to be thick, and for to that, we have to cover the pan and cook at low heat. Add the spoonful of flour if necessary.
A typical Emilian recipe, spring onions with Balsamic Vinegar of Modena PGI can be served both warm and cold. They pair up well with boiled or roasted meats or even with baked fish.
Don’t forget that the Traditional Balsamic Vinegar of Modena PDO must always and only be used raw while the Balsamic Vinegar of Modena PGI can also be put in a pan while cooking food.
We wish you a wonderful meal!
Greeting from Modena