Hot Dog with Balsamic Vinegar of Modena “High Density”
INGREDIENTS
- 4 hot dog buns
- 4 pork frankfurters (or any meat you prefer)
- 1 Tropea onion
- 12 sweet and sour onions
- Tabasco
- Salt
- Brown sugar
- Balsamic Vinegar of Modena (IGP) “High Density”
PREPARATION
Boil the frankfurters for about 10 minutes and keep them warm.
Cut the onion into regular wedges and stew it in a saucepan with a pinch of salt, 2 tablespoons of sugar, 2 tablespoons of Balsamic Vinegar and very little water until tender.
Beat the sweet and sour onions with a knife.
Lightly heat the bread, cut it lengthwise, insert the frankfurters, the onions and finish with Tabasco and Balsamic Vinegar of Modena (IGP) “High Density”.
Cut the onion into regular wedges and stew it in a saucepan with a pinch of salt, 2 tablespoons of sugar, 2 tablespoons of Balsamic Vinegar and very little water until tender.
Beat the sweet and sour onions with a knife.
Lightly heat the bread, cut it lengthwise, insert the frankfurters, the onions and finish with Tabasco and Balsamic Vinegar of Modena (IGP) “High Density”.