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Frigione
Description
The recipe for this dish originated in the 19th century and became very popular in Bologna because it uses very simple ingredients, but the result is excellent. In addition, this dish is usually prepared in large quantities and stored in the refrigerator for several days. The friggione recipe is historical and has been entered by the Academy of Italian Cuisine into the register of the Chamber of Commerce and Industry of Bologna.
Cooking
Step 1
Peel the onion, cut it thinly, sprinkle with sugar and salt and leave to marinate for two to four hours. Cover the container in which the onions will be marinated.
Step 2
After the time has passed, transfer the onion (with the juice it will give) to a large saucepan and add the lard. Simmer everything over low heat, stirring occasionally until the onion becomes soft (attention! the onion should not brown). If the onion starts to burn, you can add a little water.
Step 3
Add peeled chopped tomatoes and continue to simmer over low heat for 2 hours, stirring frequently.
Ingredients
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