Tag: onion

The hidden elegance of onion soup – Italian Cuisine

Pinterest



Let's discover the many variations – geographical, historical and gastronomic – of a legendary dish, a little rustic and a little noble. Loved by many, it is rich in taste, simple and evocative




Pinterest




<! –

send by email

->

One of the fundamentals of comfort food is “niente nourishes the soul as a soup". And the onion soup meets all the requirements of a comfort dish: hot, hearty, tasty and fragrant, it has a history as rich as its taste.

Ancient folk roots
ORoriginally it was consideredto food from poor: simple to do (onions were plentiful and economic, easy to grow and simple to store), soupy and hot, with the addition of a few pieces of stale bread it represented a substantial and cheap meal. All characteristics that made it popular already in Roman times and that facilitated its spread throughout the Middle Ages, when various variations of this soup took hold on the Continent. The discovery of America saw onion soup land also overseas, as they demonstrate the first texts of British and American colonial cuisine who always mention it. Curiously, it is absent unjustified itlla Culinary guide by Escoffier (1903).

195433 "src =" https://www.salepepe.it/files/2022/01/ZUPPA-VARIETA-CIPOLLE.jpg "width =" 392 "height =" 384

From food for laborers to Julia Child
There most famous of all, the French soupe to the oignon with the classic topping of bread and cheese, has its roots neitherthe sopsmedieval, where the daily meal of the poor classes which consisted of vegetable broth poured over pieces of bread: la recipe we know today based on caramelized onions in a rich beef brothit is a direct descendant of the modern French broth made in the 17th century.
In Paris, until the 1970s, onion soup – "reinforced" with the pig's foot in the broth and small pieces of meat between the onions – was the dish with which the night owls and dockers of the Halles, the markets, refreshed themselves at dawn general. In fact, it seems that the all-French touch of gratin with cheese is due to the restaurateurs of the Les Halles district, transforming it into the universally known Soupe à l'Oignon Gratinée des Halles or simply Gratinée des Halles, calorie food for the unloaders of the market and, it is said, hangover cure-all for the viveur come out of the Parisian cabarets.
In the 1960s, with the arrival at the White House of the Kennedys – lovers of French cuisine – and with the enormous success of Julia Child's 'Mastering the Art of French Cooking' cookbook, the soupe to the oignon it enjoyed renewed interest from Americans who, perhaps unaware of its humble origins, elevated it to an extremely chic dish.

195435 "src =" https://www.salepepe.it/files/2022/01/ZUPPA-CIPOLLE-MERCATO-PARIGI-1800.jpg "width =" 364 "height =" 291

French or English?
Here the difference is made by the ingredients. Both French and English onion soup use slow cooker caramelized onions and a broth base, and both feature a hearty slice of crusty bread and lots of melted cheese. However, the French version always wants beef broth, baguette and Swiss cheese, Emmental or gruyere. For the English version, any type of broth (beef, chicken or vegetables) is fine, with any rustic bread, but the cheese is the very same Cheddar. French onion soup specifies coppery onions (sometimes red, often with added potatoes), while English onion soup requires a combination of white and red onions, scallions and leeks – Jamie Oliver encourages "getting as many different types of onions as possible. be possible ”for his onion soup recipe. Most French soups will also use sherry, red wine or, in Julia Child's case, Cognac to flavor. Sometimes, English onion soup recipes include Worcestershire sauce. Both versions are scented with aromatic herbs, thyme in French and sage in English. To remain within the Anglo-Saxon context, there is also one Irish version, whether in the form of soup – with garlic and Guinness Extra Stout (added to caramelized onions, before pouring the meat broth), Cheddar or Dubliner cheese – both in cream, with the addition of cream, a little mustard and apple juice.

195436 "src =" https://www.salepepe.it/files/2022/01/ZUPPA-CIPOLLE.jpg "width =" 335 "height =" 421

To Tuscany …
Known as carabaccia, this Florentine onion soup has ancient origins: its name derives from the Greek karabos, a term that means shell, concave container, arriving at the phrase "carabazada" (literally soup tureen), a name coined by Cristoforo Da Messiburgo, director of the canteen at the Este Court of Ferrara, in his recipe book "New book in which we teach how to make all sorts of food"In the sixteenth century. The original recipe for this onion soup, which apparently was a favorite of Leonardo da Vinci, included, in addition to the Certaldo red onion, also almonds, vinegar of agresto (vinegar made from sour grapes), cinnamon and sugar. Today the carabaccia is prepared in a modern version, where the white and red onions are soaked for a night in water and vinegar (so that they lose their pungent smell), stewed and served with toast and plenty of cheese melted in the oven ( parmesan and sweet provola). Fluid but not soupy, the carabaccia in some of its variants sees the addition of peas or broad beans, and / or eggs. It is said that, when in 1533 Caterina de 'Medici brought an army of cooks with her to France to prepare the Tuscan dishes she loved, among these there was the carabaccia which, as soon as it was imported from beyond the Alps, was immediately transformed into the very classic soupe à l'oignon.

… And Neapolitan style
The perhaps little known Neapolitan onion soup finds its identity in the use of local and particular ingredients such as the Ramata di Montoro onion, a typical product of the provinces of Avellino and Salerno with a sweet and aromatic taste. The Neapolitan version of the soup also wants cherry tomatoes, possibly Piennolo del Vesuvio; sometimes pieces of bacon are also cooked with onions and, to finish, in the last few minutes a few eggs are shelled directly into the boiling soup, cooking it poached.

195437 "src =" https://www.salepepe.it/files/2022/01/ZUPPA-CIPOLLE-BAGUETTE.jpg "width =" 376 "height =" 267

The magic of onion soup is in the air, as is its characteristic scent. If your mouth is watering, as it has come to us, here are a couple of ideas to satisfy it immediately, from soupe à l'oignon au gratin to the unusual version with pecorino.

Bon appétit!

Francesca Tagliabue

195438 "src =" https://www.salepepe.it/files/2022/01/ZUPPA-CIPOLLE-FINI.jpg "width =" 371 "height =" 244

Posted on 29/01/2022

Share


<! –

->


<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Onion and potato soup – Italian Cuisine

»Onion and potato soup


Peel the potatoes and onions and cut the first into cubes and the second into slices.

Put the butter and onions in a saucepan and let them soften, then add the potatoes, cover with the broth and cook for at least 30 minutes with the lid on.

Remove the lid, season with salt and pepper, add the sifted flour and continue cooking until you get a thick and creamy soup, with well cooked potatoes.

The onion and potato soup is ready, serve it immediately with the croutons.

Tuna and onion pizza: the best recipe – Italian Cuisine

Tuna and onion pizza: the best recipe


Our tips for making a pizza with tuna and onions digestible and fragrant

There tuna and onion pizza is one of the most popular flavors on pizza menus.
Often snubbed because it is considered not very digestible especially at dinner, it is actually much lighter than other preparations, just prepare it in the right way.

How to make the perfect pizza base

Ingredients for the pizza base

330 g of water
20 g of extra virgin olive oil
10 g of sugar
15 g of fresh brewer's yeast
600 g of flour 0 (or 200 of Manitoba and 400 of 0)
10 g of salt

Method

First, dissolve the yeast in the water and then mix it with the flour, oil and sugar. Only at the end add the salt.
Work the dough with your hands inside a large bowl or with a planetary mixer until all the ingredients are well blended.
Then form a smooth and uniform ball and let it rest in a lightly greased container covered with cling film.
Leave everything in the oven off for about 3-4 hours.
Once doubled, divide the dough into three pieces and spread with your hands inside three well-oiled pans.
Let it rise for another hour, covering the trays.
If you want a fairly thick and soft pizza, divide the dough into only two parts.

Pizza with tuna and red or white onions?

At this point it is time to proceed with cooking, but you have to decide if you want a red or white base pizza.
If you prefer it with tomato then pour a few tablespoons of tomato sauce seasoned with oil and salt on each pan and bake in the static oven at maximum temperature, one pan at a time.
The ideal would be to cook the pizza for the first 15 minutes in the lower part.
Then season with the onion sliced ​​thinly and sautéed in oil for 10 minutes and the well-drained and uncooked tuna in oil. Cook for another 10 minutes, but this time in the middle of the oven.
This is also the time to add the mozzarella if you like it with the tuna and onion, but be careful to drain it well.
If you prefer pizza on a white base, cook the pans with the simple dough only seasoned with a little oil and salt for 15 minutes in the lower part of the oven and then season with the rest before cooking for another 10 minutes.

Onion cooked or raw on pizza?

As you have read, we suggest using an onion lightly sautéed in a pan and therefore more digestible.
The more you let it soften over a low heat, the better.
However, you can also add it raw and let it cook in the oven, but in this case the taste will remain much more intense and the consistency less pleasant, but it is a matter of taste.

Which onion to use for pizza dressing

There is no onion better than others in our opinion for the preparation of pizza with tuna.
You can opt for a classic sweet blonde or a more intense Tropea red onion.
The important thing is to cut it into slices that are not too thick and leave it to soak in cold water for a while, so it will be more digestible.

Which tuna to use for pizza

The tuna must be of excellent quality, like a belly, and preferably in oil, but drain it very very well before putting it on the dough.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close