Bolognese friggione is a typical side dish in the Bolognese culinary tradition.
It is a recipe based on onions and tomatoes that can be enjoyed in any season: hot in winter and cold in summer.
As an appetizer with a slice of homemade bread, or as a side dish, at lunch or dinner.
Friggione is incredibly tasty.
• 2 kg of white onions
• 2 teaspoons of lard
• 400 g of ripe peeled and peeled tomatoes
• 1 teaspoon of granulated sugar
• 1 teaspoon of coarse salt
• black pepper
RECIPE FROM SCRATCH
Start the preparation of the bolognese friggione by wiping the onions and slicing them thinly with a knife or with a mandolin.
Collect them in a large bowl, add sugar and salt and mix well.
Let them lose their water: it will take at least 2 hours, but if you have more time you can leave them even more, they will gain more sweetness.
In a large saucepan and from the bottom often put the onions with their liquid and lard.
Cook over low heat, stirring occasionally, for about 2 hours.
lt is essential, during this first cooking stage, to check them often to prevent them from sticking to the bottom of the pan.
When the onions have taken on a very soft texture and a hazelnut color, add the chopped tomatoes and abundant fresh pepper of reel.
Continue cooking for 1 hour and 30 minutes or until the onions and tomatoes have become very soft, almost creamy.