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:

  1. Slice the onions very thinly and place them in a bowl with a teaspoon of sugar and a pinch of salt. Let them sit for at least 2 hours (preferably overnight) to release their moisture.
  2. In a large saucepan, melt the lard over low heat. Add the drained onions and cook over very low heat for about 2 hours , stirring occasionally. They should become soft and almost creamy.
  3. Add the crushed peeled tomatoes (or the 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 pepper, if desired. Stir well and serve the friggione hot or at room temperature. It's perfect with homemade bread, tigelle, 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 Bolognese tradition and the warmth of home cooking. Have you ever tried it? 😍

Enjoy your meal!