Traditional Bolognese Friggione
Ingredients (for 4 people):
- 1 kg of white onions
- 300 g peeled tomatoes (or tomato puree)
- 50 g of lard (or extra virgin olive oil, if you prefer)
- 1 teaspoon sugar
- salt to taste
- pepper to taste (optional)
Preparation:
- cut the onions into very thin slices and put them in a bowl with a teaspoon of sugar and a pinch of salt. Let them rest for at least 2 hours (better if all night) to let them release their water;
- in a large saucepan, melt the lard over low heat. Add the onions drained from their water and cook over very low heat for about 2 hours , stirring occasionally. They should become soft and almost creamy;
- add the crushed peeled tomatoes (or the puree) 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;
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season with salt and, if you like, pepper, mix well and serve the friggione hot or at room temperature. It is perfect with homemade bread, tigelle, for crostini and bruschetta or as a side dish for roasts and cured meats.
Advice:
- 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 keep it in the fridge for 2-3 days and it becomes even better with rest!
Friggione is a dish that embodies the Bolognese tradition and the warmth of home cooking. Have you ever tried it? 😍
Enjoy your meal!