Cipollata

Name: Cipollata (Umbrian Onion Soup)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 1 kg onions, finely sliced; 60 g lardo battuto (lard beaten or chopped finely) or very fatty unsmoked bacon, beaten similarly; 60 g lardo battuto (lard beaten or chopped finely) or very fatty unsmoked bacon, beaten similarly; 400 g polpa di pomodoro or chunky passata; salt and pepper; 1 litre water; 400 g polpa di pomodoro or chunky passata; 2 tbsp olive oil, preferably Umbrian; 60 g lardo battuto (lard beaten or chopped finely) or very fatty unsmoked bacon, beaten similarly; salt and pepper; 5 basil leaves, torn into pieces; 2 eggs, beaten; 125 g Parmesan, grated; 4 slices country bread, toasted and brushed with extra virgin olive oil; 4 slices country bread, toasted and brushed with extra virgin olive oil

Umbrian Onion Soup

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

1 kg onions, finely sliced
60 g lardo battuto (lard beaten or chopped finely) or very fatty unsmoked bacon, beaten

Europe
Italy
Umbria
Mediterranean
Soup

Method

Cover the sliced onions with water and leave to soak overnight to sweeten them. Drain well.

Put the tiny pieces of lard or bacon into a big pot with the olive oil and fry until crisp. Add the drained onion, basil, salt and pepper. Cook gently with the lid on until the onions are cooked but not burnt. Now add the tomato pulp and water. Mix well and cook gently for 1½ hours.

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