Baby onions in balsamic vinegar wrapped in balsamic-roasted, black pepper cured bacon

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions
  1. 150g Onions In Balsamic Vinegar
  2. 200g black pepper cured bacon
  3. 10cl traditional balsamic vinegar from Modena

  • Put the bacon in a sauté pan.

  • Turn the heat up high, add the balsamic vinegar and reduce.

  • Arrange on a serving plate with the previously heated onions and decorated as liked.

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