Tag: Tropea

Tropea onion jam to accompany cheeses – Italian Cuisine

Sweet and slightly sour, this jam will add an extra touch to your favorite cheeses

There red onion from Tropea it is a variety of onion whose origins go as far as the Phoenicians and which is grown along the Tyrrhenian coast that goes from Vibo Valentia to Cosenza. With a sweet flavor and crunchy texture, this product has achieved the IGP denomination in 2008. Its taste and sweetness are perfect for preparing a marmalade, with an intense and defined flavor, perfect for accompany cheeses both cow and goat, seasoned or fresher and more delicate. It can be spread over cheese slices or served alongside a variegated plateau of dairy products. Once tried, you will no longer be able to give up this combination!

Tropea-red-onion-jam

Tropea onions, a panacea for health

Do not turn up your nose you detractors of onions: the present here red from Tropea boasts a long list of health benefits, which even the most rebellious of consumers will have to capitulate! Diuretic, laxative, highly digestible and rich in vitamins. These the properties of red onion of Tropea IGP. But there is more! It is also antiseptic, anesthetic, diuretic, emollient, anti-asthmatic, curative against rheumatism, headache, abscesses. Promotes bile secretion, fights colds and flu, regulates the level of cholesterol in the blood and removes the risk of tumors. In addition, being composed of 90% water, 1% of proteins and important minerals as well as very little fat, it is a perfect food even for those who follow a low-calorie diet.

The Tropea onion jam recipe

Here's how to prepare a jam with Tropea onions.

Ingredients

600 g Tropea red onions, 100 g cane sugar, the filtered juice of one lemon, 1 bay leaf, two juniper berries, a pinch of salt, 100 g of pine nuts.

Method

Peel the onions, slice them and put them in a saucepan with the sugar, lemon juice and salt. Cook over low heat for an hour. Halfway through cooking add the bay leaf, juniper berries and pine nuts. Mix well so that the jam does not stick. Once ready, remove the bay leaves and immediately pour it into the previously sterilized jars, close with the cap and put them upside down until they have cooled. Then check that the vacuum has formed: the corks must not make the classic “click clack”.

In the tutorial some more tips for preparing Tropea onion jam

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the delicious soup with Tropea onions and caciocavallo – Italian Cuisine

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.

red onion of tropea licurdia calabrese

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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Baked Tropea onions – Italian Cuisine

The baked Tropea onions they are a truly amazing side dish, very simple yet rich in flavor! There is no doubt: the red onion of Tropea is one of the treasures of Calabria. Raw, in summer it is the master in salads, at least here in the South, paired with tomatoes and freselle, but also with tuna and beans, for example … But maybe not everyone knows how good it is even cooked! Far more digestible, in cooking it releases a perfume that makes your mouth water: try it!

Clean the onions and cut them in half vertically.

Arrange them in an oven-proof baking dish or pan with the cut side facing up.
Sprinkle with a little oil and sprinkle with the chopped aromas, then cook for about 30-35 minutes in a preheated static oven at 190 ° C.

The baked Tropea onions are ready, serve immediately!

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