Dish

Cipollate con pancetta

Baked Onions with Pancetta

To make cipollate con pancetta, onions are sliced thinly and caramelized in a pan with olive oil and a pinch of salt over low heat. Pancetta is then added and cooked until crispy. The dish is typically served hot and can be garnished with fresh herbs such as parsley or thyme. Cipollate con pancetta is a great dish for those who enjoy the combination of sweet and salty flavors.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Cipollate con pancetta is a traditional dish from the Piedmont region of Italy. It is believed to have originated in the 19th century and was originally a peasant dish made with simple ingredients that were readily available.

Dietary considerations

Cipollate con pancetta is not suitable for vegetarians or vegans as it contains pancetta, which is a type of Italian bacon. It is also not suitable for those who are allergic to onions or pork products.

Variations

There are many variations of cipollate con pancetta, some of which include the addition of garlic, white wine, or balsamic vinegar. Some recipes also call for the use of other types of cured meats such as prosciutto or guanciale.

Presentation and garnishing

Cipollate con pancetta can be presented in a rustic style, with the onions and pancetta piled high on a plate. It can also be garnished with fresh herbs or a drizzle of balsamic vinegar for added flavor.

Tips & Tricks

To ensure that the onions caramelize evenly, it is important to slice them thinly and cook them over low heat. It is also important to use a non-stick pan to prevent the onions from sticking to the bottom of the pan. If you prefer a sweeter taste, you can add a teaspoon of sugar to the onions while they are caramelizing.

Side-dishes

Cipollate con pancetta can be served as a side dish with roasted meats or as a main course with a side salad. It pairs well with red wines such as Barbera or Dolcetto.