Borettane onions Bottega Pavesi 330 gr

The same small 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 Emilian area. They are often also seasoned with balsamic vinegar.

These are cleaned, washed, scalded, put into jars and the preserving liquid added. Finally pasteurize: 6 essential steps.
Produced with Wine Vinegar refined in Georgian Amphora .

Ingredients : Borettana onion, Wine vinegar in amphora from Acetaia San Giacomo, High Oleic sunflower seed oil Olearia Coppini, Ortrugo di Ziano Piacentino Formaggini and Peveri, Salt from Cervia, 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 sliced, and a few slices of live 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.