The Calabrian licurdia is a soup prepared with Tropea red onions, caciocavallo silano and croutons: a rustic dish that will conquer everyone!
A typical regional dish can only be made with a typical ingredient of that territory! This is the case, for example, of Calabrian licurdia, a traditional recipe from Calabria which is prepared using the famous and beloved Tropea red onion and a cheese from the region, caciocavallo silano.
The licurdia, as it wants peasant tradition, is a poor soup, but with a great flavor, enriched with ingredients that even if they retain the rustic flavor, are also suitable for finer palates and pretentious. In this dish, the sweetness of the onion contrasts with the strong flavor of the cheeses.
The recipe of the Calabrian licurdia
Ingredients
To prepare the Calabrian licurdia you will need: 6 red Tropea onions, 2 potatoes, 4 slices of caciocavallo, grated pecorino cheese, 200 g of diced bread, extra virgin olive oil, salt and spicy flaky chili pepper (optional).
Method
The first thing to do to prepare this typical dish of the Calabrian culinary tradition is to peel the Tropea onions and slice them, peel the potatoes and cut them into chunks, then put everything to cook in abundant salted water for about an hour, over low heat and with a lid. If you already want to give the licurdia the taste at this stage typically spicy of this recipe you can add flake chili pepper to the water.
While onions and potatoes are cooking you can prepare the bread, cutting it into cubes and toasting it in the oven or in a pan with oil. Also cut the cheese to have it ready and already on the plate when the licurdia is cooked.
When onions and potatoes they will be cooked completely and soft, almost undone, the licurdia is ready to be poured into a soup plate where they must have already been placed i toast of bread and caciocavallo nuts.
Wait a few minutes to let melt the cheese, add a drizzle of raw extra virgin olive oil and a sprinkling of grated pecorino (and some chilli) before eating it.
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