SoupsDifficulty: easy
Cipollata (Umbrian Onion and Tomato Stew)
Onions cooked down into a sweet tomato jam with sausages — the peasant winter dish of Umbria, scooped up with thick slices of toasted bread.
15
Prep Time
60
Cook Time
4
Servings
Ingredients
Instructions
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1Brown the sausages whole in olive oil; remove and slice.
2Cook the onions slowly in the same fat for 20 minutes until soft and golden — this is where all the sweetness comes from.
3Add tomatoes and rosemary, return the sausages, and simmer low 30-40 minutes until the onions melt into a thick sweet stew.
4Spoon over the toasted bread so it soaks the juices. Eat immediately.
Chef's Tip
- Slow cooking converts the onion's sugars without burning — 20 minutes minimum, patience is the recipe.
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- The bread is not a side but the plate: a cipollata is eaten from the bread up.
- Browning the sausages first leaves fat and fond that season the onions — the stew needs no other seasoning.
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