In breve
The dish in short
- Tropea red onions, 1 kg for four, cut small and cooked for about an hour in plain water with a little lard.
- Water, not meat broth: in the kitchen it comes from, broth was for the rich.
- Stale bread, sliced, toasted and rubbed with hot chilli, laid in the soup plates first.
- The onion broth poured over the bread still boiling, grated pecorino on top, served at once.
Il video, Cosenza, Calabria
Licurdia
The video: Calabrian onion soup over toasted bread
The onion soup of Calabria's poor kitchen: sweet Tropea red onions, an EU PGI since 2008, cooked for about an hour in water with a little lard, then poured boiling over toasted stale bread rubbed with chilli and finished with pecorino. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 35 min
- Cooking
- 1 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
