4 people
1
Peel the onions and finely chop them using a mandoline. Place the onion in a large bowl, sprinkle with salt and sugar and leave them to marinate for at least 2 hours or overnight.
2
Place the onions (and the water they have exuded) in a pan, add the lard or oil or butter, cover with a lid and cook for 2 hours on a low heat, mixing them together and making sure they don't stick
3
Cut the peeled tomatoes into large chunks and add the onion. Sprinkle with ground black pepper and continue cooking for another hour with the lid half off (using a wooden spoon to help keep the lid off)
4
Once it's cooked, check the salt levels and serve with croutons or with flat bread.
Friggione is a typical sauce from Bologna and it is a traditional simple dish representing a cucina povera rooted in the culture of Emilia Romagna: a dish of peasant origin that is ideal as a side dish with boiled meat, sausages or polenta, a hearty Sunday lunch with the family.
Friggione sauce is a recipe made with two main ingredients, onions and peeled whole tomatoes, and it can be enjoyed during any season, preferibly hot or warm. Friggione is incredibly tasty and versatile: as an appetizer with a slice of homemade bread, or as a side dish for lunch or dinner. A vegan version of this sauce can be done by replaceing the lard with olive oil.
Making friggione is very simple due to its short list of ingredients but it takes time, mainly due to the marinade and its slow cooking method.
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