Per the Red Onion of Tropea Calabria Igp which is produced and packaged along the stretch of the Tyrrhenian coast that goes from Fiumefreddo Bruzio to Nicotera, autumn is the time of year when the first spring onions are expected after the sowing and transplanting phase. The first bulbs will be harvested after about 5 months.
Perfectly matching the colors of the season, which gives us beautiful suggestions related to the phenomenon of “foliage“, The memory recipes made with red onion from Tropea Calabria Igp they are able to satisfy taste and sight. Sweet, fragrant, naturally red and crunchy, icon of quality agrifood, main ingredient of the Mediterranean diet, it is in fact the protagonist of the period of autumn preservesthis particular moment of the year when we turn to winter with the hope of being able to keep in the jars a little of the sun, the scents and flavors of the summer that we have just left.
It is a promise of happiness that will emerge when this jar is opened, perhaps for a tasty aperitif with friends, to offer the encounter at the table between the sweetness of a Tropea Calabria IGP red onion jam and the taste strong of mainly aged cheeses such as pecorino del Monte Poro, another production that smells of the territory and Calabria. A touch of Rossa di Tropea cannot be missing in the preparation of the tomato saucestill today a ritual that brings the family together.
Not just cheeses: sweet and sour preserves are excellent
The association is also perfect with game, with meat and roasts and, why not, with tuna and mackerel. The variations are truly endless and the possibility of being able to prepare preserves, sauces and jams at home is a challenge for anyone who does not require special skills. For example, there is nothing easier to prepare than Sweet and Sour Tropea Red Onions, a preserve that exploits all the properties and characteristics of the sweetest onion. The difficulty is very low, as is the time required. It takes about twenty minutes. One kilo of Tropea Calabria Igp red onions, one liter of water, one of vinegar, 20 g of extra virgin olive oil, half a kilo of sugar and 25 g of salt are enough.
Before starting, it is essential to recover the glass jars suitable for conservation, to sterilize them and then to let them dry well. And then it’s time for the preparation: peel the small onions (25/40) and wash them; pour the water, the same quantity of vinegar and 20 g of evo into a saucepan. Bring to a boil and add the onion. Cook for about 10 minutes, then add the 500 g of sugar and 25 g of salt and cook for another 10 minutes.
The jam is irresistible, easy to prepare
The procedure is similar to obtain a salty Tropea Red Onion Jam. For one kilo of Tropea onions you need a bay leaf, 200 g of caster sugar and 200 of cane sugar, 100 ml of white or rosé wine. It always starts with the onions which are peeled, washed, dried and cut into thin slices. Placed in a large bowl, they are combined with both caster sugar and cane sugar, wine, cognac and bay leaf. Once all the ingredients are well mixed, they must be left – covered – to macerate for at least 6 hours in a cool, dry place. During the waiting time it is good to mix from time to time, thus favoring the absorption of all the scents.
After the necessary time, remove the bay leaf and pour the mixture into a large saucepan and boil everything over very low heat for 30 minutes, until a very thick cream is obtained. Put the still hot jam in the jars, then close the jars and let them cool. Once cooled, keep them in a cool, dark place and wait a month before consuming the jam.
Consortium for the protection of Tropea Calabria IGP Red Onion
via Roma, fraz. Vena Superiore – 89900 Vibo Valentia
Tel 351 1818036