A small culinary bulb to peel and chop for the brodetto’s aromatic base.
Shallots have a dry outer skin around layered flesh. Bulbs vary in shape and color, so a weighed peeled quantity is more precise than a fixed number of bulbs. Scalogno di Romagna IGP is a regional shallot with a protected designation.
Trim the ends, remove the dry skin and separate any joined lobes. Weigh the peeled flesh, then chop finely. Soften it gently in the oil, stirring so the small pieces do not catch or become bitterly scorched.
In the Romagna-style brodetto, shallot softens with garlic in oil before tomato and fish stock are added. Its role is the finely chopped aromatic base, rather than a separate garnish.
Use 50 g after peeling for the four-portion brodetto. Because bulb size varies, peel and weigh rather than translating that amount into a universal one-shallot measure.
Choose firm culinary shallots with dry skins, without soft or moldy areas. Allow for the dry outer skin when buying, then weigh the peeled flesh for the brodetto.
Keep whole dry bulbs in a cool, dry, ventilated place following the supplier’s guidance. Once peeled or chopped, keep covered and chilled until cooking.
Choose firm culinary shallots and weigh 50 g after peeling for the four-portion brodetto. Scalogno di Romagna IGP is one regional option.
No. Weigh the peeled flesh that goes into the pan.
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