About
Friggione is a delightful Italian dish that comes from the heart of Emilia-Romagna in northern Italy. While we may not have an elaborate story about its origin, we know it's a tasty creation that likely sprouted from the abundance of onions and tomatoes in the region.
This dish is a celebration of simplicity, bringing together sliced onions and tomatoes in a slow-cooked dance of flavors. With a generous splash of olive oil, these veggies become tender, savory, and slightly sweet, creating a perfect harmony that captures the essence of Emilia-Romagnan cuisine.
Imagine farmers and families, surrounded by the bounty of their fields, coming up with this recipe as a delicious way to enjoy what's readily available. Today, friggione continues to be a beloved part of the local culinary scene. It's often seen as the perfect companion to grilled meats or as a delightful topping for bruschetta.
So, if you ever find yourself craving a taste of Emilia-Romagna, consider whipping up a batch of friggione. It's a friendly and flavorful dish that connects you to the simple joys of good food and the rich agricultural heritage of this beautiful Italian region.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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INGREDIENTS
4 large onions, thinly sliced
2 cans of peeled and pulverized tomoatoes (mutti is a good brand)
1/4 cup olive oil or lard
1 tablespoon each salt and white sugar
Salt and pepper to taste
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Instructions
The perfect marriage of time, onions and tomatoes.
Click here for video recipe and story on Instagram
Put the cut onions into a bowl and macerate with sugar and salt.
Stir heavily with your hands making sure it's well covered, cover with plastic wrap and let sit for 4 hours minimum.
Next in a large saucepan, add in your olive oil, onions and the juice they have released and cook low and slow for the next 3 hours until they become broken down and creamy. Don't fully caramelize them. They should be a nice almond color. Make sure to stir them around the pan ever so often, burning the onions would be a crime at this point!
Once you've achieved your dream onions, add in the tomatoes and continue to cook on low for another hour.
Once the majority of the loose liquid has burned off, you're friggione should be ready.
