المكونات
- Large onions (a mix of white, red and brown onions and shallots works well) 6
- Spinneysfood Mediterranean Extra Virgin Olive Oil 100ml
- Lemon, juiced 1
- Water 50ml
- Garlic cloves, finely chopped 2
- Spinneysfood Fresh Parsley, finely chopped 1 small bunch
- Spinneysfood Dried Oregano 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper, freshly ground To taste
Nutrition (Per serving)
- سعرات حرارية 360
- دهون 15g
- المشبعة 2g
- بروتين 2g
- الكربوهيدرات 16g
- السكريات 7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Ember-roasted onions with salmoriglio
Italian 30 Mins Prep · 30 Mins Cook
- Prepare a charcoal fire and allow it to burn down to hot embers.
- Slice the tops off the onions and score a deep cross into the centre of each.
- To make the salmoriglio, whisk together the olive oil, lemon juice, water, garlic, parsley, oregano, salt and pepper.
- Nestle the onions halfway into the embers and spoon the dressing over them. Cook for 20–30 minutes, basting occasionally with more dressing, until the onions are completely soft. Remove from the fire.
- Halve some of the onions so the dressing can soak into the layers. Spoon over extra salmoriglio and scatter with additional parsley before serving.