Preserve Onion of Giarratana with Grappa

Presidio Slow Food

Preserve Onion of Giarratana with Grappa

8,30

The onion preserve of Giarratana with grappa is a unique product, recipe of Star Chef Ruta. The onion fillets are braised with grappa, extra virgin olive oil and flavoured with ginger and sugar. Perfect appetizer served on croutons and bruschettas, or as a side dish for a second course.

Farm La Collina degli Iblei
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  • Description
  • Secrets
  • Curiosity
  • Ricetta
  • Recipe

Description

The onion preserve of Giarratana with Grappa is a unique product, recipe of Star Chef Ruta. The onion fillets are braised with grappa, extra virgin olive oil and flavoured with ginger and sugar. Perfect appetizer served on croutons and bruschettas, or as a side dish for a second course.

The onion of Giarratana is not only good but is diuretic, rich in vitamin A,B,C,E, antibacterial and an excellent natural antibiotic.

 

Ingredients: Onions of Giarratana, Extra Virgin Olive Oil, White Wine Vinegar, Grappa of Nero d’Avola Syrah, Caster sugar, Soy sauce, Chopped Ginger, Garlic, Chilli pepper.

The Onion of Giarratana is a variety of onion very particularly and typical from Ragusa territory. It grows only in this territory thank to the particular climate and soil conditions. It has a large size and is very taste and sweet so much so that it can taste uncooked.

Compared to other onions it has a curious appearance: it does not cause the classic tearing.

The clayey soil of Giarratana gives the onion the polyphenols that give the right crunchiness and size, while the microclimate tends to be dry and windy, avoiding humidity and diseases.

Ricetta mini tramezzini con Gamberetti, Avocado e cipolla di Giarratana alla Grappa [La Collina degli Iblei]

Ingredienti per 8 tramezzini:

  • 8 fette di pane ai 5 cereali
  • 200 g di gamberetti lessi,
  • 48 g di filetti di cipolla di Giarratana alla Grappa,
  • 1 avocado
  • 1 confezione di soncino
  • 4 ravanelli
  • 20 g di salsa rosa,
  • 1 punta di pepe di caienna
  • sale

Mescolare i gamberi con la salsa rosa, salare e aromatizzare con il pepe di Caienna. Spalmare il composto sulle fette di pane. Disporre su 4 fette di pane l'avocado sbucciato e tagliato a fettine con qualche ciuffo di soncino, la cipolla e i ravanelli affettati. Coprire con le fette di pane rimaste, tagliare i tramezzini a metà ottenendo così 8 mini tramezzini.

Recipe grilled skewers of fresh swordfish, raw ham, peppers and onion from Giarratana with grappa.

Ingredients for 4 skewers:

  • 200 g of fresh swordfish,
  • 50g of sliced ham,
  • 50 g sweet and sour peppers
  • 40 g of onion fillets of Giarratana with grappa,

Cut the sword into 3 or 4 fillets, wrap them with the slices of ham and cut them into 12 equal cubes. Cut the peppers into small pieces. Thread them alternately with mint leaves on 4 long wooden skewers. Cook the skewers for 2 minutes on a hot grill or in a non-stick fat-free pan. As soon as they come out put the fillets of Onion of Giarratana alla Birra on top and let them cool to room temperature.