The world cuisine chosen for February's My Kitchen, My World was from the country of Italy. At the beginning of the month, I promised myself I would not let time get away from me (I do this every single month and it always does) and really embrace this country's cuisine, hoping that I would get something posted early. Hmmm...the month got away from me and today I am posting late, but wanted to share a recipe that I found for an antipasti course offering.
Antipasti recipes are always fun to make, serve, and eat. Usually they are something a little special, something a little different, something you can serve at room temperature so it needs to be something that can stand up to sitting out for a bit while people graze, something that you would not want to eat an entire plate of, and yet something to whet your appetite while you anticipate the main offerings of the meal. This recipe does all of the above. The taste is spicy and sweet and has a "yum factor" that will leave you wanting to "pop just maybe one more" into your mouth before moving on. Simple, easy, economical, and delicious, definitely something you will want to make again.
(Sweet-and-Sour Onion Salad)
Serves 6
1/4 cup good Wine Vinegar
3 Tablespoons Olive Oil
3 Tablespoons Sugar
3 Tablespoons of Tomato Paste
1 Bay Leaf
2 Parsley Sprigs
1/2 cup Raisins
Put everything in a pan and bring to a boil. Turn the heat down and simmer without a lid on the pan for 45 minutes (until almost all of the liquid has evaporated). Remove the bay leaf and parsley, check seasonings, and serve at room temperature.
