Cipollata
- Lactose Free
- Energy Kcal 783
- Carbohydrates g 77.3
- of which sugars g 13.3
- Protein g 37.4
- Fats g 36
- of which saturated fat g 10.86
- Fiber g 5.8
- Cholesterol mg 127
- Sodium mg 1228
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 2 h
- Serving: 4
- Cost: Low
PRESENTATION
The cipollata is just one of those dishes, you know, straight from the heart of Tuscany. It's a classic in traditional Italian recipes, really exuding that authentic, earthy vibe. For ages, folks in Tuscany have been crafting this hearty onion stew—turning simple onions into something super satisfying and full of flavor. And the sauce? It’s amazing. What makes the cipollata recipe really, really special is throwing in pork ribs and sausage. They simmer along with the onions until everything is soft and the meat becomes super tender. This combo? It creates a dish with a rich, almost sweet base from the onions, with savory bits of pork—seriously good stuff.
While there are regional twists, the Tuscan version often adds some crispy crostini—super crunchy bread that's perfect for soaking up all the deliciousness. And here's the thing: enjoying a bowl of this Italian onion stew is like stepping back in time. It's what you’d call real Italian comfort food. Families would savor it after a long day working the fields, wanting something warm and moist to fill them up.
Thing is, although some versions across Italy skip the pork, the Tuscan way packs it in—ensuring every bite is bursting with meaty, juicy flavor. If you're curious about how to make cipollata at home, remember it's all about letting these simple ingredients cook slowly until they meld into one big pot of golden goodness. For real, this onion stew recipe is a favorite when the weather turns chilly, filling the kitchen with amazing aromas and bringing everyone to the table.
Look, it showcases how Italian cuisine can take basic ingredients—like onions, sausage, old bread—and transform them into something special, a cozy reminder of family and tradition. Whether it’s a main course or a comforting starter, cipollata brings a taste of Tuscany’s rich culinary history right to your home. Pretty simple.
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INGREDIENTS
- Ingredients for Cooking the Meat
- Water 6.3 cups (1.5 l)
- Pork ribs 1.1 lbs (500 g)
- Carrots 1
- Celery 1 rib
- Ground black pepper 10
- Rosemary 1 sprig
- Garlic 1 clove
- Fine salt to taste
- for the Cipollata
- White onions 5 cups (800 g)
- Pancetta 2.5 oz (70 g)
- Sausage 1.75 oz (50 g)
- Olive oil 2 tbsp (30 g)
- Bread 8 slices
How to prepare Cipollata
To make the cipollata, start by washing and peeling the carrots and celery, then cut them into large pieces 1. In a large pot, pour the water, add the ribs 2, the chopped vegetables, and the garlic 3,
the rosemary, whole peppercorns 4, and salt. Cover with the lid 5 and cook for 2 hours over moderate heat until the meat falls off the bone. Towards the end of cooking, start taking care of the onions: peel and slice them thinly 6,
then rinse them under running water 7 and drain them. Meanwhile, cut the bacon into strips 8 and the sausage into pieces 9.
In a saucepan, heat the olive oil, add the sausage 10 and bacon 11, sauté for a minute, then add the sliced onions 12, and cook for 6-7 minutes.
Take two ladles of broth from the pot with the ribs 13 and drizzle over the onions, then cover with the lid 14 and continue cooking until the onions are soft. Meanwhile, the ribs will be cooked: remove them 15
detach the meat from the bone 16 and cut it into pieces 17. Add the meat to the onions 18, stir, and cook for another 20 minutes over moderate heat with the lid on.
When cooking is complete 19, turn off the heat and prepare the croutons: slice a loaf of bread, place the slices on a baking sheet lined with parchment paper, drizzle them with a little olive oil 20, and toast under the grill for about 4 minutes at 425°F until golden 21. Serve the hot cipollata in a tureen accompanied by the toasted bread slices.