Cipollata Umbra (umbria)
  1. In a heavy pot, melt the lardo with olive oil over very low heat.

  2. Add the onions, basil, salt, and pepper. Cover and cook slowly until soft and reduced, but not browned.

  3. Stir in the passed tomatoes and about 1 liter of water. Simmer gently for 90 minutes, stirring occasionally.

  4. Remove from heat. Whisk in the beaten eggs and Parmigiano, stirring well to enrich the broth ( I forgot the parmesan, sorry.)

  5. Serve the soup hot with toasted crostini and a fresh basil leaf.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h

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