Cooking with French Shallots

INNOVATION
Written By Team StarChefs

Across the country, chefs are reaching for French shallots. This winter, we partnered with Interfel to share a collection of recipes from some of the country’s top culinary professionals, highlighting how they sweat, confit, crisp, and purée this foundational European ingredient.

 

FEATURED RECIPES

Featured
Hamachi Crudo
Hamachi Crudo

Burnt French Shallot Oil, Tangerine Ponzu, French Shallots | Chef Yara Herrera of Hellbender

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Lingue di Pizza
Lingue di Pizza

San Marzano Tomatoes, French Shallots, Parsley, Olive Oil, Sea Salt | Chef Matt Diaz of Bar Birba

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Grilled Branzino
Grilled Branzino

Arborio Risotto, French Shallot Soubise, Grilled French Shallots, Huacatay Oil | Chef Arnaldo Castillo of Tio Lucho’s

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Winter Green Salad
Winter Green Salad

Root Vegetables, Chestnuts, Spiced French Shallot Vinaigrette, Pecorino Romano, Fresh Herbs | Chef Rashida Holmes of Bridgetown Roti

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Roasted Chinese Cauliflower
Roasted Chinese Cauliflower

Roasted Cauliflower Purée, Sage Gremolata, Shaved Black Truffles, Crispy French Shallots | Chef Tung Phan of Camille

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Picarónes
Picarónes

Shallot Escabeche, Lucuma Aïoli, Ají Amarillo Syrup, Allium Ash, Fresh Herbs | Chefs Miguel Guerra and Tatiana Mora of Mita

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Charred Broccolini
Charred Broccolini

Shallot Salsa Macha and Fried Shallots | Chef Yara Herrera of Hellbender

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This campaign is funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

 

IN PARTNERSHIP WITH

 
 
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