Wild Onion Soup (Zuppa di Cipolle Selvatiche)

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.