Sticky shallots with Mozzarella and Parma ham

Serves: 4
Course: Starter
Cooking Time: 0 hr 30 mins
  • 80ml olive oil
  • 8 banana shallots (large), peeled and halved
  • A generous sprig of thyme
  • 1 bulb of garlic, pulled apart but the cloves left whole
  • Salt and pepper
  • 3 tbs balsamic vinegar
  • 2 large balls of Mozzarella
  • 8 slices of Parma ham

1 Set the oven to 180 degrees, or equivalent

2 Place the olive oil, shallots, thyme and garlic into a roasting dish.

3 Season and roast for 15 minutes turning once or twice, then add the balsamic vinegar.

4 Return to the oven for another 5 minutes or so until the shallots are soft, sticky and tender. This will all depend on the size of your shallots.

5 Serve the shallots warm or at room temperature with the Mozzarella torn, and the Parma ham draped over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford