Red Onion Pate from Tropea IGP

The pate is excellent to serve spread on canapés, toasted bread or even crunchy vegetables such as cucumber, for a tasty and easy to make appetizer, but it is also ideal to accompany main courses of meat or vegetables. In this particular version it is prepared with Tropea onions, the typical Calabrian red onion, sweet and juicy. Simple to make, it is a product that can be eaten immediately but also stored in vacuum jars to be consumed at will throughout the year.

glass jar 212 ml.

Ingredients: Red Onion of Tropea Calabria IGP, black pepper, flavourings, olive oil.

suggestion: Tortiglioni with Tropea onion cream with ricotta cheese and sausage crumbs. First of all, cook the pasta in boiling salted water. In the meantime, finely slice the Tropea onions and brown them in a pan with extra virgin olive oil for a few minutes and then set aside. In the same oil as the onions, brown the sausage, broken up very finely with your hands, almost as if they were crumbs. Brown them until they are crispy and toasted. In a blender blend the onions with a little of the pasta cooking water and add them to the ricotta. Add pepper and salt to taste. Once the pasta is cooked al dente, drain it and dress it, first with the ricotta and onion cream, and then with the toasted sausage crumbs and the onions set aside. Dress the pasta with a drizzle of oil and some grated cheese.