Traditional Bolognese Friggione

Ingredients (for 4 people):

• 1 kg white onions
• 300 g peeled tomatoes (or tomato passata)
• 50 g lard (or extra virgin olive oil, if preferred)
• 1 teaspoon sugar
• salt to taste
• pepper to taste (optional)

Preparation:

1. slice the onions very thinly and place them in a bowl with a teaspoon of sugar and a pinch of salt. Let them rest for at least 2 hours (preferably overnight) to release their water;
2. in a large saucepan, melt the lard over low heat. Add the drained onions and cook on very low heat for about 2 hours, stirring occasionally. They should become soft and almost creamy;
3. add the crushed peeled tomatoes (or passata) and continue cooking for at least 1 hour. The secret of friggione lies in the slow and prolonged cooking, which allows the flavors to blend perfectly;
4. season with salt and, if desired, pepper, mix well and serve the friggione hot or at room temperature. It's perfect with homemade bread, tigelle, for crostini and bruschette, or as a side dish for roasts and cured meats.

Tips:

• for an even more authentic taste, use only lard as per tradition;
• if you want a sweeter friggione, choose Medicina onions (typical of the Bologna area);
• you can store it in the fridge for 2-3 days and it gets even better with rest!

Friggione is a dish that embodies Bolognese tradition and the warmth of home cooking. Have you ever tried it? Taste ours, which is ready to be enjoyed!😍

Enjoy your meal!