Roasted Balsamic Shallots with Parma Ham and Parmesan

Ingredients

Method
Heat olive oil in a heavy-bottomed pan and stir in the shallots.

Cover with the lid, and sweat over a low heat for 5-10 minutes.

Add the sugar, salt and pepper; cook the shallots very gently for half an hour.

Add the vinegar and boil rapidly for about 1 minute.

Turn off heat and allow them to cool.

Tear in the basil.

When cool, place shallots in their own sauce on individual plates, lay the ham on top, scatter with shavings of cheese and serve with crusty local bread.

This recipe by Rachel Green, TV’s ‘Flying Cook’, is supplied by www.ukshallot.com