Cipollata calabrese
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Cook Time
1 hr
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Servings
4
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Course
Side Dish
Cipollata calabrese
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Calabrian Style Braised Red Onions
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Ingredients
- 1 kilo (2 lbs) red onion peeled and sliced
- 300 ml (10 fl oz) water
- olive oil
- salt to taste
- red pepper flakes to taste, hot
To serve:
- bread grilled or toasted
- black olives optional
- pecorino cheese optional, grated
Instructions
- Peel the onions, trim off their root ends, and cut them in half lengthwise. Remove the outmost layer if it looks tough or papery. Slice them lengthwise into thin strips.
- Warm a good pour of olive oil in a Dutch oven or terracotta casserole, the add the sliced onions and a pinch of salt. Let the onions sauté over moderate heat for about 5 minutes or so, until they have wilted and turned translucent. They should have reduced in volume by almost half.
- Pour in the water and bring the pot to a simmer. Cover and turn down the heat to low. Let the onions simmer, covered, for 30-45 minutes, or until they are very soft and translucent. Add water from time to time if the onions seems to be drying out.
- Sprinkle on the red pepper flakes, as much as you care for. Let everything simmer for a few more minutes, uncovered, before serving.
- The dish should be served quite wet, but not quite a soup. Add more liquid if it looks too dry and, conversely, raise the heat boil off any excess liquid.
- Garnish if you like with black olives and/or a good grating of pecorino cheese, with grilled or toasted bread on the side.
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