Seeing as winter is coming on (even in Los Angeles, it’s all relative) I have a hankering for my favorite soups.
Cipollata is high on my list. It is an Italian answer to French Onion Soup.
From “Easy Italian Cookery”, Grange Books, 1986.
3tbs olive oil
1/4lbs to 1/2 lbs pancetta
1 to 1 1/2 liter chicken stock. Make it good.
14oz canned good quality Italian tomatoes, with juice
1 small chilli or chilli flakes.
Goo Parmesan Cheese
Slices French bread, toasted.
Cloves of skinned garlic
Heat oil in large sauce pan or Dutch onion, fry sliced Pancetta for a few minutes, do not brown.
Slice onions into long thin slices, add to oil, turn to coat the oil, lower heat, and cook slowly for one hour until the onions are almost melted. Mind that they do not burn.
Add chicken stock, tomatoes with juice, chilli (finely chopped, no seeds!), salt and pepper. Cover and cook for 30 minutes.
To serve, add basil and Parmesan cheese, slice bread, toast, scrape with garlic. Place one or two pieces of bread in a bowl, pour soup over, enjoy.
What does the cool weather make you crave?