Of the onions we know everything: we know when to use that white, red and golden, which anyway will make us cry (and how to avoid it!) and we know that, along with thegarlic, are allies of health, as well as of fashion among chefs. Speaking of the latter, we know even the most gory secrets, first of all how to neutralize it so that our sweet breath does not have to suffer evil effects. And it is shallot? Do we know it?
His homeland of origin is Ascalon, a city in the Southern District of Israel. Nowadays it is grown in many countries and varieties. In Italy it is found everywhere, even that of Romagna that boasts the PGIsweet, fragrant and tasty that according to the disciplinary must be cultivated without additives chemicals. Not for nothing is used to prepare the tagliatelle with ragu!
Si say that shallot is one middle ground between the garlic and the onion: well, in fact this can be said. It belongs to the same family of both and, although it looks more like onion, it has half-way features that make it particularly appreciated in the kitchen. IS more aromatic but also more delicate, has flavor slightly sweet at the same time slightly spicy.
The piquant is especially appreciated from raw: it is indeed a precious ingredient for salads, instead of onion or of the spring onion. From cooked what is appreciated, in addition to taste, is the fact that it is much more digestible of the onion and moreover leaves no bad breath. Fantastic caramelized, marries without risk of divorce with i cheeses, especially well structured as the gorgonzola or pecorino (but even the cold cuts don't disdain it!). TOaccompanies well the plates of meat: in particular the white pig (see shin with walnuts, shallot and marsala) and then divinely the red (a gourmet recipe for all: roast beef with almonds, shallots and mint). We must know, however, that it renders great with seafood recipes too: try quests for exampleto exquisite sea bream with fennel and shallots or the braised sea bass with shallots and butter.
Pto prepare sauces and sauces it's a jolly in the kitchen. NNot only is it the perfect base for fried and browning, but can become a protagonist ingredient also in first dishes, see for example the sauce of shallots and wine with which to season pasta. Do not neglect it in Side Dishes, also with unusual combinations, like the one with chestnuts and raisins. And again: with shallots, omelette a gogo! Finally, let it be known, shallots can also be used in col truffle…
Like its relatives, shallots have many beneficial qualities for health: it is a disinfectant for theintestine, which helps it work well. It is detoxifying and has function antibiotic; it is perfect for those who suffer from osteoporosis and when raw it has a great contribution of C vitamin. It is also anti-radical, reduces fat absorption and is bracing. And there would be more to say … what do we want more?
A note regarding conservation: fridge? No. Afresh environment is dry (or at the limit freezer).
Carola Traverso Saibante
November 2019
DISCOVER THE SALT AND PEPPER COOKING COURSES
