Caramelised Shallot Flatbread

• porsi: 4

Bahan-bahan

300g shallots, trimmed

Extra-virgin olive oil, for bmshing Salt and black pepper 2 tbsp red wine vinegar 400g pre-cooked flatbread (preferably gariicflavoured) 80g goats' cheese, cmmbled A large handful of fresh parsley, chopped

Petunjuk

1 Heat a barbecue or grillpan to a low heat and thread the shallots onto skewers. Lightly brush with oil and season well with salt and pepper.

Cook, turning often, for 15-20 minutes until soft and caramelised. Remove from the skewers and drizzle with the vinegar.

2 Heat the flatbread on the barbecue for a minute until warmed through, then spread over the goats' cheese.

3 Remove the bread from the barbecue and add the shallots. Use the back of a fork to press the shallots down so they spread over the top.

Sprinkle over the parsley and slice to serve.

Catatan

Shallot tips

Shallots are related to onions, but are smaller and have a milder, sweeter flavour.

In season from May until September.

Look for firm shallots, avoiding any with soft spots, mouldy/damp patches or sprouts growing.

Store shallots in a cool, dark, dry place with good air circulation and they'll keep for several weeks.

The younger (smaller) the shallot, the milder the flavour.

Although shallots caramelise like onions, they overcook easily. It is

important to cook them slowly over a

low heat.