Slow-Roasted Shallots in Skins
From Bon Appetit magazine, May 2015.
12 small to medium shallots
Preheat oven to 425 degrees.
Rinse shallots in their skins and place on a rimmed baking sheet.
Roast until skins are deep golden brown and blistered and flesh is very tender throughout, easily yielding when pierced with a knife 35-50 minutes. Check at 35 minutes.
Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces or condiments.
Pasta with Roasted Shallots, Bacon, Lemon and Parmesan
6 ounces uncooked pasta
About 12 small roasted shallots, skins removed
3 slices cooked bacon, chopped
Zest of 1 lemon
Juice of 1/2 lemon
About 1/4 cup grated Parmesan or Romano cheese
Freshly ground black pepper
Cook pasta per package directions. Drain.
Place drained, hot pasta in a medium bowl.
Add chopped bacon, shallots, lemon zest, lemon juice and Parmesan cheese. Toss to fully combine. Divide among two plates. Add black pepper to taste and serve.
Yield: 2 servings.
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