Licurdia is a recipe for Tropea onion soup, one of the best ways to appreciate the flavor of Calabria’s precious red onions, famous for their delicate sweetness.
Not much else goes into the soup other than grated potatoes that make the soup creamier and a little chili pepper.
Finally the finishing touch, a nice sprinkling of aged pecorino cheese to make the dish balanced in every aspect.
Licurdia is a wonderful example of southern Italian cucina povera or “food for the poor.”
Composed of a few simple vegetables and some stale bread, this humble broth is elevated with the prized Tropea onions of Calabria.
These fragrant pink onions are famous for their delicate, sweet flavor and really made this soup something special, so they are definitely worth seeking out.
- 2 tbsp of extra virgin olive oil
- 3 large red onions (original recipe called Tropea onion but you can use red onions)
- a pinch of chilli pepper flakes
- 3/4 cup of potatoes, peeled and grated
- 2 cups of water
- salt and pepper to taste
- grated Pecorino cheese to taste
To begin, place a large skillet over medium heat.
Once hot, add the oil, followed by onions, chili and a pinch of salt.
Sweat over medium-low heat until very soft, about 15 minutes
Add grated potato, stir for a couple of minutes, then pour in water.
Simmer for 30 minutes, then season to taste with salt and pepper.
Divide between bowls and place a slice of toasted bread in the soup.
Grate with plenty of pecorino cheese.
The dish is ready to serve.
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