Cipolle Fritte con Capperi

Fried Onions with Capers and Chilli

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The flavours in this dish assault the senses and tingle the tastebuds. The recipe comes from the Basilicata region, where even the bread has a distinctive potency, though it is neither peppery nor particularly salty. This combination of onions, capers and chilli is perfect served as part of an antipasto with generous slices of strong Italian cheese and perhaps some bread.