Wilted Onion and Tomato Friggione


4 pounds golden onions
1 (28 oz) can Italian peeled plum toamtoes
3 tablespoons 3 tbsp olive oil
salt and pepper, to taste
1 fresh bay leaf or a small piece of cinnamon stick


Slice the onions not too thinly.
Place in a pot with the olive oil and the bay leaf or cinnamon stick if using, season lightly with salt, add ΒΌ cup water, cover and leave to simmer on very gentle heat for 2 and a half hours until they have collapsed into a softly and wilted creamy mass.
Check on them from time to time, giving them a stir and adding a little water to make sure they do not color too much or worse stick to the bottom.
After two and a half hours remove the bay or cinnamon and add the tomatoes to the pan with the onions. Season with salt and pepper to taste and leave to cook gently together for at least another 30 minutes - or longer, the longer the better.
Serve as a side or use as a bed for meat dishes.


Comfort food from Bologna in the shape of this lusicous and meltingly tender dish of wilted onions and tomato.

Use it as a bed for meat dishes or as a side, pair it with good grilled Italian pork sausages, or chop left over meats and mix them into it for a simple satisfying supper.




Tuesday, December 8, 2009 - 4:20pm

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