The perfect marriage of time, onions and tomatoes.
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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.
Bolognese Friggione Recipe
Prep time 20 minutes | Cook time 4.5 hours | Serves 4-6
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
Instructions:
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.
In Italy, friggione is served as a contorno, or side dish and can go easily on a fresh piece of toasted bread, a warm pile of polenta or a freshly cooked pasta of your choice.
This friggione recipe captures the essence of Emilia-Romagnan cuisine with its simple ingredients and slow-cooked goodness. Enjoy the delightful flavors and the friendly, rustic charm of this Italian dish!
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 Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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