Spring onion antipasti with tomato sauce recipe

Spring Onion Antipasti with Tomato Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and vibrant appetizer to impress your guests? Look no further than this Spring Onion Antipasti with Tomato Sauce recipe. Bursting with flavors, this dish combines the freshness of spring onions with the richness of tomato sauce. The tender spring onions are grilled to perfection and then served with a tangy and flavorful tomato sauce. Perfect for any occasion, this antipasti is sure to be a crowd-pleaser.

Keywords: spring onion, antipasti, tomato sauce, appetizer, vibrant

spring onion antipasti with tomato sauce recipe details

Spring onion antipasti with tomato sauce recipe, recipe Rating: 4.7
Number of votes:126 

Ingredients

250 g	cherry tomatoes, diced
1	shallot, diced
3 tbsp	olive oil
20 g	pine nuts
2 tbsp	wine vinegar
	salt and pepper
	cayenne pepper
500 g	spring onions, sliced
1 tbsp	sugar
4 tbsp	balsamic vinegar
8 slice(s)	Prosciutto di Parma
75 g	Parmesan cheese

Instructions

In a pan, heat 1 tablespoon of oil. Roast the pine nuts until golden. Remove the pine nuts from the pan and set aside. Sauté the shallot in the oil. Stir in the tomatoes and the wine vinegar. Cook stirring for 2-3 minutes. Season to taste with salt and cayenne pepper.

In a separate pan, heat the remaining oil and fry the spring onions for 6 minutes. Season to taste with salt and pepper. Sprinkle with the sugar and cook until caramelized. Pour in the balsamic vinegar. Cover and simmer for another 3-4 minutes.

Remove from the heat and allow to cool for 1 hour.

Arrange the spring onions with the tomato sauce on a large serving plate. Decorate with prosciutto slices and Parmesan cheese shavings and sprinkle with the roasted pine nuts.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a