Spring onion antipasti

Name: Spring onion antipasti
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 1 Shallot; 3 TABLESPOONS Olive oil; 20 g Pine nuts; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 12 Spring onions; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 4 TABLESPOONS Balsamic Vinegar; 8 discs Parma ham; 50 g Parmesan cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g cherry tomatoes
1 Shallot
3 TABLESPOONS Olive oil
20 g Pine nuts
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
12 Spring onions
7-10 Tbsp Pepper
1 TABLESPOON Sugar
4 TABLESPOONS Balsamic Vinegar
8 discs Parma ham
50 g Parmesan cheese

Directions

1
For the salsa, wash and coarsely dice the tomatoes. Peel and chop the shallot. Heat 1 tablespoon of oil in a pan, roast the pine nuts briefly in it, remove. Sauté the diced shallots in the nut oil for about 3 minutes. After 2 minutes add tomato cubes and vinegar. Season to taste with salt and chayenne pepper
2
Clean, wash and cut the spring onions to about 25 cm length. Heat 2 tablespoons of oil in a large frying pan. Sauté the spring onions in it, possibly in portions, for about 6 minutes each at medium heat. Season with salt and pepper and sprinkle with sugar. After about 4 minutes, deglaze with vinegar. Put a lid on the pan and take it off the heat
3
Chill the spring onions and let them steep for at least 1 hour. Arrange spring onions, ham and salsa on plates. Slice the parmesan into thin slices. Sprinkle spring onions with parmesan and pine nuts. Bread tastes good with it
4
Waiting time approx. 1 hour