Last Friday I hosted a dinner for friends of my childhood friend prepare a simple menu (perhaps trivial) and traditional dishes: Lasagne Eggplant parmigiana and tiramisu with a lot of finals!
For starters, however, I opted for savory muffins with saffron and herbs of Provence, accompanied by this delicious red onion jam.
RED ONION JAM TROPEA
600 g red onions
half cup water 2 tablespoons white vinegar, a sprig of rosemary
a handful of black peppercorns
2 pinches of salt 3 tablespoons extra virgin olive oil 100g sugar
Peel the onions and put them in the pan with the oil, water, vinegar, , rosemary, pepper and salt.
Cook over high heat until water is absorbed and onions begin to sizzle. United
100 grams of sugar and cook for 15 minutes on low heat stirring occasionally.
in the fridge can be kept for ten days.
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