It’s saturday afternoon, a lazy almost springy afternoon, we just came back home from the usual trip to the market to stock up on fresh fruits and vegetables.
The bags, as always, full of seasonal vegetables, stonebaked bread and some kind of exotic fruits from papaya to pineapple to even some green mangoes and a big, yellowish pomelo.
And these small Asian shallots, in a range of colours between red and violet.
We find ourselves hungry, tired from the long walk but happy and satisfied with the loot.
So it’s just a matter of minutes in preparing two knives for peeling, with an infinite patience, those shallots in tears – they know how to be even more pungent than onions-and an endless array of relaxed chatter mixed with laughter.
The time to roast them in the oven, adding some fresh herbs from the window sill and preparing a very good pasta from south Italy, and we discovered ourselves replacing the 5 o’clock tea with a light lunch, vegan and satisfying, instead.
One has got to love his new habits, and ohh we do!
Pasta with roasted Asian shallots , makes 2
– 400g Asian shallots Asian , peeled
– 1 tablespoon honey
– 1 tablespoon white wine vinegar
– hot pepper flakes , to taste
– a generous handful of raisins
– 180g of a very good quality dried pasta
– a handful of pine nuts
– mixed herbs to taste
– black pepper to taste
– extra virgin olive oil to taste
Preheat the oven to 160 ° C.
Peel the shallots and place them in a baking tray.
Sprinkle the shallots with chopped herbs ( according to taste and pantry ) , red pepper flakes , some freshly ground black pepper , honey and vinegar and season with salt ( preferably flaked ); then add the sultanas , mix it well and cook in the oven for 30 minutes. After 30 minutes, dd the pine nuts and cook for a further 10 minutes.
Cook the pasta in plenty of boiling water, drain it al dente and season it immediately with the warm shallots. Complete , if desired, with a little extra virgin olive oil and some additional black pepper too.