Cipolle Fritte con Capperi

Fried Onions with Capers and Chilli


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 3 large, strong-tasting onions
  • 60 ml/4 tbsp olive oil
  • 15 ml/1 tbsp chopped fresh mint
  • 115 g/4 oz/¾ cup salted capers, rinsed and chopped
  • 2-3 dried chillies, finely crushed
  • sea salt


  1. Slice the onions thinly. Gently heat the olive oil in a frying pan over a low heat.

  2. Add the sliced onions and fry them gently for about 10 minutes until they are softened, but not coloured.

  3. Raise the heat and stir the onions constantly for 3 minutes until golden.

  4. Remove the pan from the heat. Stir in the mint and capers. Season with salt and stir in dried chillies to taste. Cool before serving.