Festa Monini: colors, sounds and tastes of Umbria

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Greek shallots

Easy
30 MIN

Ingredients

FOR 4 SERVINGS
Green asparagus
1 clove
Brik pastry (Arab pastry)
6 10x10cm rectangles
Eggs
6
Extra Virgin olive oil
as needed
Salt
as needed
Pepper
as needed
Tomato sauce
1 spoon
Extra Virgin olive oil
3 spoons
Salt
as needed
Pepper
as needed

Preparation

  1. Peel the shallots Wash the celery, remove the leaves and set aside. Cut the stalks into slices Wash the tomatoes, remove seeds and chop coarsely.
  2. Heat the Extra Virgin olive oil in a saucepan and fry the shallots until they begin to turn golden.
  3. Continuing mixing, add one ingredient at a time, first the honey, then the vinegar and finally the white wine. Lastly, add the sliced celery and coarsely chopped tomatoes and tomato passata. If necessary, add a little water and cook for about ten minutes.
  4. When almost cooked, add the salt and pepper to taste. Mix well and arrange on a serving plate.
  5. Finally garnish with coarsely chopped celery leaves. Let stand and serve at room temperature or even serve cold if you prefer.

A little extra

In cottura è ideale il gusto equilibrato dell’Extra Vergine Monini Classico.