Borettane onions Bottega Pavesi 330 gr

The same onions present in the giardiniera, but presented in purity . These small onions are very delicate and perfect for producing delicious sweet and sour preserves , typical of the lower Emilia region. They are often also seasoned with balsamic vinegar.

Sweeter than red onions, they also have a softer texture.

These are cleaned, washed, blanched, jarred and added with the preserving liquid. Finally pasteurized: 6 essential steps.
Produced with Wine Vinegar aged in Georgian Amphora .

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Ingredients : Borettana onion, wine vinegar in amphora from Acetaia San Giacomo, High Oleic sunflower seed oil from Olearia Coppini, Ortrugo from Ziano Piacentino, Formaggini and Peveri, Cervia salt, sugar from beets grown and processed in Italy.

An excellent side dish, an excellent aperitif, an excellent snack.

Recipe: Trout Fillet with Onion and Fennel

-Season the trout fillet with salt, pepper and a drizzle of EVO oil, cook in the oven at 180 degrees for about 8 minutes

-In the meantime, prepare a salad of thinly sliced ​​fennel, combined with the Bottega Pavesi Borretana onion, also chopped, and a few slices of peeled orange.

- Combine all the ingredients seasoned with salt, oil, pepper and if you want to achieve enlightenment, a few drops of San Giacomo Balsamic Essence .

-Plate the trout fillet with its salad on the side.