Summary: These are divine: great on cheese, bread, grilled meat, sandwiches, pretty much anything.
- 3 T extra virgin olive oil
- 1⅓ c thinly sliced shallots
- ¼ c + 2 T balsamic vinegar
- In a large sauté pan (I prefer not to use nonstick), heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes.
- Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes.
- Use or keep covered in the fridge for several weeks.
This is Nancy Silverton’s (of Mozza restaurant) recipe and is part of a larger dish: Burrata with Bacon, Escarole and Caramelized Shallots, that was published in the NYTimes dining section on 10/26/11. That dish is time-consuming but delicious.
Preparation time: 5 minute(s)
Cooking time: 11 minute(s)