Tartine in rosa

This easy, speed and smart coloured recipe could be prepared as appetizer to serve something fresh for your aperitivo or weekend brunch.

I prepared this recipe as a starter to welcome a friend for lunch since we haven't seen each other  for a long long time.

Crustless wheat  sandwich bread or canape bread

Cottage cheese

Smoked salmon (plus, chives, lemon juice, black pepper and evo oil)

Red onion jam

Put the canape bread (or If you use a big sliced crustless wheat sandwich bread, cut it in 4 parts) in the oven for 5 minutes until It is crunchy.

In the meanwhile cut the salmon in small pieces as for a tartare and season with evo oil, chives, lemon juice and black pepper.

Garnish each bread slice with a teaspoon of cottage cheese and on the top a teaspoon of red onion jam or a teaspoon of seasoned salmon.



Confettura di cipolle rosse

This is not a jam, this is a Mrs. Jam. Sweet, savoury and of an intense taste, It definitely belongs to strong people.

 

This condiment is perfect on grilled meats, especially burgers or on crostini as an appetizer. I think that the perfect pairing is with cheese, chiefly with repined one as pecorino, parmesan or smoked cheese.

 

I used the red onion from Tropea (a small city of Calabria in Southern Italy), naturally sweet and very digestible. I know that abroad their prices could be really expensive or It could be quite hard to find them so I guess that this wonderful recipe will be successful with all other red onions too.

 

This is a very easy preparation with a really satisfying result. Please be prepared to cut the onions, even If I put them in the fridge before...a kilo has been quite hard for my poor eyes...unless you have a diver's mask! :)

  

1kg red onions

250 gr brown sugar

150 gr white  sugar

100 ml white wine

2 spoons of brandy

a bay leaf

 

Peel, wash and slice the onions finely (I've used a mandoline slicer).

 

In a large bowl put the onions with the white and brown sugar, the wine, the brandy and the bay leaf and let them marinate for 5-6 hours. Cover and blend from time to time.

 

Discard the bay leaf and simmer in a saucepan for 40/45 minutes (It is ready when It is really sticky and compact on the dish).

 

Save the jam in a sterilized jar once cold in the fridge.