Vinegar: QUAIL EGG and Caramelized Onion with REDUCTION of FORVM WINERY CABERNET SAUVIGNON

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QUAIL EGG and Caramelized Onion with REDUCTION of FORVM WINERY CABERNET SAUVIGNON

Type of plate
Appetizer
Type of plate
Time
15'
Time
Portions
1
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Easy
Difficulty
Description

Is there anything more simple and “yummy” than a fresh egg with a good piece of bread? For all those who have answered with a resounding "NO", we leave this proposal, so simple and delicious, as effective as a starter for your dinners or meetings. Enjoy!

Picture taken from www.restalo.es 

Ingredients

  • A good wood-fired bread
  • 1 quail egg
  • Virgin Olive Oil
  • FORVM Cabernet Sauvignon vinegar
  • 1 onion
  • Parsley

Preparation

  1. Cut a slice of bread in diagonal form to give you more width.
  2. To prepare the caramelized onions, heat the onion over medium heat and add sugar. The amount you add will depend on how sweet you wish onions to get. For the reduction of Forvm vinegar just put the Forvm Cabernet Sauvignon vinegar in a saucepan, let it reduce on low heat, until the desired thickness and texture.  

Presentation

  1. On the slice of bread put a base of caramelized onion, and on top off it, the fried quail egg.
  2. Decorate with some Forvm Cabernet Sauvignon reduction and some parsley.

Pairing

  1. Avgvstvs Merlot Syrah
  2. Avgvstvs Chardonnay
  3. Avgvstvs Cabernet Sauvignon-Merlot
  4. Avgvstvs Rosat 
  5. Avgvstvs Cabernet Franc

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