Ingredients:
12 sfoglie alle olive
24 Cipolline sott'aceto Coelsanus
30 g Zucchero
20 g Burro
3 g Salsa di soia
Erba cipollina q.b.
Method:
Caramelise the silverskin onions: melt the butter in a frying pan over a low heat, add the onions and allow to brown for several minutes, then add the caster sugar. Stir occasionally with a wooden spoon. While the sugar is dissolving, flavour the silverskin onions by adding the soy sauce. Leave to cook over a medium heat for approximately 20 minutes, or until the silverskin onions are well caramelised (still stirring occasionally). Put your finger food together: take the puff pastry with olives and place a couple of still warm caramelised onions on each one. Finally garnish with a sprinkling of chives.
