@massicooksitalian: #32 of Italian Forgotten Classics: Cipollata Umbra (Umbria) Five humble ingredients, one deep bowl of comfort.
Born in Cannara — the onion capital of Umbria — this soup gave strength to farmers during harvest season.
Onions melt slowly in lard and olive oil, joined by basil and tomatoes, then finished with eggs and Parmigiano for richness.
Served with toasted bread, it’s cucina povera at its best: poor in cost, rich in soul. Ingredients (Serves 4–6):
• 1 kg red onions from Cannara (or the sweetest you can find), thinly sliced
• 50 g lardo, diced small
• 2 tbsp extra-virgin olive oil
• 400 g peeled tomatoes, passed
• About 1 liter water
• 3 basil leaves
• Salt & black pepper to taste To finish:
• 2 eggs, beaten
• 50 g grated Parmigiano Reggiano To serve:
• Rustic bread, toasted into crostini Instructions: 1. In a heavy pot, melt the lardo with olive oil over very low heat. 2. Add the onions, basil, salt, and pepper. Cover and cook slowly until soft and reduced, but not browned. 3. Stir in the passed tomatoes and about 1 liter of water. Simmer gently for 90 minutes, stirring occasionally. 4. Remove from heat. Whisk in the beaten eggs and Parmigiano, stirring well to enrich the broth ( I forgot the parmesan, sorry.) 5. Serve the soup hot with toasted crostini and a fresh basil leaf. #cipollata #umbrianfood #italianforgottenclassics #cucinapovera #souprecipe #italiandishesyounevertried

Massicooksitalian

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Tuesday 19 August 2025 14:13:15 GMT