Some of the best culinary recipes come from farmers and gardeners. Simple, inexpensive, and easy to make, these versatile recipes exemplify la cucina povera, cooking of the poor. A classic Bolognese recipe dating back to the 1800's, Friggione or Frizòn, is a dish of braised onions with peeled fresh tomatoes. This humble dish is such an integral part of local cuisine that the Delegazione di Bologna dei Bentivoglio decreed the recipe on November 19, 2003, and filed it with la Camera di Commercio di Bologna.
Chef’s Tips explain choice ingredients to use, proportions of tomato to onion, and the best preparation and cooking methods for this exceptional dish. Plus, there are great pairing ideas with a variety of ingredients. Double or triple quantities as you wish.
Serve Friggione as a sauce, as part of an appetizer, a main dish, or a side dish. It is delicious served the same day as made, and can be refrigerated up to 3 days before serving. This dish is so beloved, it is made year-round. Serve warm in winter and cool in summer.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Timing may vary with heat source. One PDF with photo. 4 servings. Cook time: About 2 hours.
There are no reviews yet.