Recipes with Boretta Shallots

Boretta Shallots

 

Boretta shallots are well-known for their wonderful taste. Their name comes from Boretto, a municipality in the Reggio Emilia province, where they were grown as far back as six centuries ago. Their shape, a small and golden flattened bulb is characteristic, and with their sour, yet very sweet taste, they are appreciated either pickled in vinegar or sweet and sour. The onions are pure white and juicy, excellent for preserves.

They go very well with beef steaks and salami and in Emilia they are the indispensable accompaniment of gnocco fritto and of the region’s excellent salami.

You too can improvise a gourmand hors d’oeuvre with slices of culatello, salame felino and croutons, with Borettane onions and giardiniera, gherkins and cubed pecorino. Serve to your friends a good, full-bodied red wine such as a fine Gutturnio or Sangiovese from the same region, to enjoy a nice evening in good company.

AVERAGE NUTRITIONAL values per 100g of product

ENERGY VALUE FATS CARBS FIBER PROTEIN SALT
91KJ/22KCAL 0,1g
of which saturated 0,0g
4g
of which sugars 3,8g
1,4g 0,5g 1,45g
ENERGY VALUE 91KJ/22KCAL
FATS 0,1g
of which saturated 0,0g
CARBS 4g
of which sugars 3,8g
FIBER 1,4g
PROTEIN 0,5g
SALT 1,45g

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