Sweet and sour Tropea red onion
Oh my God how fabulous these sweet and sour Tropea onions are! An extremely appetizing side dish that will keep in the fridge for a few days once opened, assuming you manage not to finish it right away, as it always happens to me. They are ideal on their own or as an accompaniment to roasts, meat dishes in general, braised meats, cheese and cold cuts appetizers.
Ingredients: Red Onion of Tropea Calabria IGP, water, salt,
suggestion: Sweet and sour tagliata with red onions from Tropea. Sweet and sour tagliata with onions is the perfect second course for true lovers of red meat, the kind that is quickly seared on the grill and preserves a pink and succulent interior. The colourful combination with the sweet and sour red onions will enhance all the qualities of the sweet and sour tagliata: the sour taste of the onions is softened by the sugar and the balsamic vinegar, which together envelop them in a sweet and sour sauce that perfectly matches the softness of the cut of this sweet and sour tagliata and its raw interior. To enrich the tagliata in an even more refined way, season it with a special ingredient: black salt from Hawaii and perhaps with a side dish of Parmesan and pear salad. The sweet and sour tagliata is flavoured with black salt, originally from the island of Molokai and characterized by large grains, which owe their black colour to the mineral elements of volcanic lava in which it is rich. Its slightly bitter taste, dry and with smoky notes, will dilute the sweetness of the onions and of the sweet and sour tagliata, creating an interesting contrast to the sight and to the palate. The sweet and sour tagliata with onions is a delicious and inviting dish, to be enjoyed in every part!
Heat up a steak pan and cook the meat on both sides for 5 minutes. Place it back on the cutting board and cut it into vertical strips. Now, all you have to do is arrange it on a serving plate on a bed of onions.