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"This is my second order for your oregano and
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- Red Onion Crostini
- (Crostini con Cipolla Rossa)
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Ingredients:
3 tablespoons plus 6 teaspoons extra virgin olive oil
2 ounces pancetta, finely chopped
3 large red onions, thinly sliced
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1 teaspoon fennel seeds, crushed
2 teaspoons Sherry wine vinegar or balsamic vinegar
Six 5 x 3 x 1/2 inch slices country-style bread, toasted
Chopped fresh parsley
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- Directions:
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- Heat 3 tablespoons olive oil in large skillet over medium-high heat.
Add pancetta; saute 3 minutes.
Add onions, garlic, lemon juice and fennel seeds; saute until onions begin to brown, about 10 minutes.
Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes.
Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
Drizzle each toast slice with 1 teaspoon olive oil.
Divide onion mixture among toasts.
Sprinkle with parsley and serve. Serves 6.
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