Wild Onion Soup (Zuppa di Cipolle Selvatiche)

Dave DeWitt 1 Comment

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Wild Onion Soup (Zuppa di Cipolle Selvatiche)
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This is a typical Calabrian dish, but it is also a favorite in some Puglian villages. In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste, like (unedible) daffodils, which are botanically a close relative. Most likely though you will have to use scallions.



Ingredients


  • 14 ounces "Cipuddizze" (wild onions, replace with the white part of scallions)

  • Olive oil (extra virgin)

  • 1 clove garlic, peeled and crushed

  • 1 quart broth (vegetable preferred)

  • 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped

  • 14 ounces grey bread, stale, cubed, fried in a little olive oil

  • 2 ounces Pecorino romano cheese, grated (if unavailable, replace with parmesan)

  • Salt to taste



Instructions


Clean and quarter the onions.

In a saucepan, heat the olive oil and cook the garlic until soft.

Add onions, cook for 5 minutes and add broth. Season with salt and pepper to taste and cook until soft, about another 5 minutes.

Shortly before the mixture is done, add the chile.

In each of four soup bowls, place bread cubes roasted in a little olive oil. Pour the soup over the bread cubes and sprinkle with the grated cheese. Add salt to taste.

Servings
4-6
Servings
4-6
Wild Onion Soup (Zuppa di Cipolle Selvatiche)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This is a typical Calabrian dish, but it is also a favorite in some Puglian villages. In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste, like (unedible) daffodils, which are botanically a close relative. Most likely though you will have to use scallions.



Ingredients


  • 14 ounces "Cipuddizze" (wild onions, replace with the white part of scallions)

  • Olive oil (extra virgin)

  • 1 clove garlic, peeled and crushed

  • 1 quart broth (vegetable preferred)

  • 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped

  • 14 ounces grey bread, stale, cubed, fried in a little olive oil

  • 2 ounces Pecorino romano cheese, grated (if unavailable, replace with parmesan)

  • Salt to taste



Instructions


Clean and quarter the onions.

In a saucepan, heat the olive oil and cook the garlic until soft.

Add onions, cook for 5 minutes and add broth. Season with salt and pepper to taste and cook until soft, about another 5 minutes.

Shortly before the mixture is done, add the chile.

In each of four soup bowls, place bread cubes roasted in a little olive oil. Pour the soup over the bread cubes and sprinkle with the grated cheese. Add salt to taste.

Servings
4-6
Servings
4-6
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