Cipollata

Cipollata is a simple and traditional dish, a versatile side that in Italy is often served with meat dishes, particularly during the cold season. Here is the recipe to prepare a delicious cipollata:

Ingredients

• 500 g of white onions
• 3 tablespoons of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Balsamic vinegar or white wine, 2 tablespoons (optional)
• Aromatic herbs like rosemary or bay leaves, (optional)

Preparation

1. Start by peeling the onions and slicing them into thin slices or rings.
2. Heat the extra virgin olive oil in a large skillet, add the sliced onions, and let them wilt over medium-low heat. The goal is to cook them until they become soft and translucent, making sure they don’t brown too much.
3. If desired, you can add a pinch of salt and pepper during cooking to flavor them.
4. For a sweet and sour note, pour over a couple of tablespoons of balsamic vinegar or a splash of white wine and let it evaporate.
5. If you like, you can enhance the flavor of the onions with aromatic herbs such as rosemary or bay leaves by adding them during cooking.
6. Once the onions are golden and properly caramelized, remove the aromatic herbs and serve your cipollata hot as a side dish.

Curiosity

Cipollata can be customized in many ways. For example, in some variations, chopped tomatoes or tomato paste are added to make the dish more substantial and rich. In others, sugar is included to accentuate the caramelized effect of the onions. It is an excellent way to enhance the sweetish flavor of the onions and to add an aromatic touch to meat dishes or as a side dish in a rich and enveloping meal.