Caramelized shallots with cabbage
Una guarnición clásica de col, llevada a otro nivel al caramelizar las cebollas y verter calvados por encima. Verás cómo desaparece en un abrir y cerrar de ojos.
Ingredientes · Raciones For 6 people
- 750 g Brussels sprouts
- 75 g pancetta
- 500 g shallots
- 3 PL calvados
- 3 tbsp apple cider vinegar
- 2 PL with
Método · 40 min
- In a large pot, bring salted water to a boil, add the cabbage and cook for 2-3 minutes. Drain and rinse with ice water to stop the cooking.
- Place the pancetta in a cold pan and heat slowly until the fat is rendered and the pancetta is nicely crispy. Remove with a slotted spoon, add the shallots and fry over medium heat for 10-15 minutes.
- For the last 5 minutes, add the shallots, increase the heat and fry until golden brown. Lower the heat, add the calvados, vinegar, honey and 50ml water. Add the pancetta and cook for another 10-15 minutes until the shallots and shallots are just soft and the sauce has thickened slightly.
A classic side dish of cabbage, taken to the next level by caramelizing the onions and pouring over calvados. You'll see it disappearing quickly.