Crispy Roasted Shallots
In traditional Roman restaurants I’ve often come across ‘cipolline fritte’ (which are absolutely delicious), but was never sure exactly what they were or how to make them. As I was feeling inspired today, I decided to improvise and see what happened. The result was not as delicious as the ones I eat in Italy, but they’re still pretty tasty. Although they’re supposed to be deep fried I thought it would be easier and probably as tasty to roast them, but if you do fry them let me know how they go!
- 8 small shallots, peeled
- Egg substitute equivalent of 1 egg
Preparation (10 minutes)
Preheat oven to 200°C. Cover each shallot in egg substitute, then roll around in the breadcrumbs. Place on a baking tray, add salt and pepper, and put in the oven. Take out after about 10-15 minutes or when golden brown. Enjoy!