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- 1 tbsp, il Fustino EVOO
- 1 1/2 pounds, shallots
- 3/4 tsp, kosher salt
- 6 tbsp, granulated sugar
- 3 tbsp, il Fustino Rose Vinegar
- 2-4 tbsp, water
- salt and pepper
Prepare the shallots: Peel and chop shallots into thin squares.
Cover the bottom of a medium saucepan with the EVOO and heat over medium-high heat.
Cover saucepan and continue to cook, stirring occasionally. Cook until the shallots turn almost pink.
Remove lid and reduce heat to low. Stir in the sugar and 2 tablespoons of water to deglaze the bottom of the pan. Continue to cook, uncovered, for 30 minutes, stirring and adding more water as needed if the shallots begin to stick.
Add vinegar to the shallots and cook for 10-12 more minutes.
Taste and adjust seasonings as necessary.
Let cool to room temperature and serve over crostini as an appetizer or add to your next vinaigrette.