Marinated Spring Onions

Cut the root end and the dark green stem parts of the spring onions in half lengthwise.

Heat the olive oil (1) in a non-stick frying pan and sauté the spring onions for 2-3 min, turning them only once or twice to the other side so that they do not fall apart. Then add the white wine and sauté the onions for another 3-4 min – now with the lid closed – until soft. Carefully lift out and arrange on a platter.

First drizzle the juice of one lemon, then the olive oil (2) over the onions and season them with salt and enough freshly ground pepper from the mill. Cool.

Just before serving, sprinkle the cheese over the onions.

(*) The spring onions are an original entrée, but they are also suitable as a refined addition to a cold grilled dish or possibly a platter.

(**) This speciality of the Italian appetizer cuisine must be prepared with a first class extra virgin olive oil, as it is an important aromatic component of the dish.

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