Scarpetta, literally means "little shoe," God knows why. Scarpetta is the word for the act upon which a small piece of hand held bread mops up any delicious food residue in a plate and is devoured.
Essential. Frowned upon in etiquette manuals. Not the thing to perform at a formal seated dinner. I don't usually care for that sort of table manners, so I do it all the time, regardless of dress code. That is if whatever is left in my plate is worth it and the bread is soft enough.
Friggione is a tomato and onion sauce typical of Bologna, the epicurean city also known as la dotta (the learned) and la grassa (the fat).
This sauce is exclusively intended for dipping bread as a fully authorised scarpetta antipasto. Rich and absurdly tasty, friggione takes forever to make, and employs politically incorrect amounts of onion.
The time-consuming recipe to exquisite friggione, dating back to 1886, is made with the following ingredients:
1 kg (2.2 lbs) white onions, thinly sliced
500 g (1.1 lb) ripe tomatoes, peeled, seeded and finely chopped (or a 28-oz can of preserved tomatoes)
1 tbsp tomato paste
1 tbsp sugar
1 tbsp kosher salt
4 tbsp extra virgin olive oil
Thinly slice the onion (for best results, use a mandoline) and leave it to macerate with the salt and sugar in a large bowl.
Pour the onion – and the resulting maceration juice – in preferably a terracotta stewpot (not iron, non-stick, copper or enamelled) with the oil, and over a gentle heat, cook it slowly stirring with a wooden spoon.
Keep cooking at a very low simmer until the onions wilt, making sure they don’t stick to the bottom of the pot. Add a little broth or hot water should the onions dry. This could take a while.
At this point, add the chopped tomatoes over very low heat, stirring for 2 hours. Yes, maybe even 2 and a half.
No, I'm not kidding.
Adjust seasoning and keep moist with water (or a little vegetable broth) if necessary.
When your patience has completely run out and the onion and tomatoes will have become a lovely geranium-colored purée, the friggione will be ready. And it will have been worth the wait, believe me.
I'm a huge fan of scarpetta, so my dishes are usually a bit overdressed, in order to enjoy a conclusive good sweep. Be they pasta dishes, fish or meat. I usually clean the plate with the bread so carefully that I have been often called names. Or fed more food thinking my plate had been empty to begin with.
Preeminent scarpetta applies to those dishes that require large amounts of sauce, like for example a slippery plate of Bucatini all'Amatriciana, or homemade tagliatelle al ragù or a very juicy roast. Once you've eaten the food, whatever's left in the plate, is scarpetta material. Otherwise, scarpetta can be performed with those dishes whose sole purpose is being sopped by a spongy chunk of warm bread. Friggione falls into this second category.
Preeminent scarpetta applies to those dishes that require large amounts of sauce, like for example a slippery plate of Bucatini all'Amatriciana, or homemade tagliatelle al ragù or a very juicy roast. Once you've eaten the food, whatever's left in the plate, is scarpetta material. Otherwise, scarpetta can be performed with those dishes whose sole purpose is being sopped by a spongy chunk of warm bread. Friggione falls into this second category.
Friggione is a tomato and onion sauce typical of Bologna, the epicurean city also known as la dotta (the learned) and la grassa (the fat).
This sauce is exclusively intended for dipping bread as a fully authorised scarpetta antipasto. Rich and absurdly tasty, friggione takes forever to make, and employs politically incorrect amounts of onion.
The time-consuming recipe to exquisite friggione, dating back to 1886, is made with the following ingredients:
1 kg (2.2 lbs) white onions, thinly sliced
500 g (1.1 lb) ripe tomatoes, peeled, seeded and finely chopped (or a 28-oz can of preserved tomatoes)
1 tbsp tomato paste
1 tbsp sugar
1 tbsp kosher salt
4 tbsp extra virgin olive oil
Thinly slice the onion (for best results, use a mandoline) and leave it to macerate with the salt and sugar in a large bowl.
Pour the onion – and the resulting maceration juice – in preferably a terracotta stewpot (not iron, non-stick, copper or enamelled) with the oil, and over a gentle heat, cook it slowly stirring with a wooden spoon.
Keep cooking at a very low simmer until the onions wilt, making sure they don’t stick to the bottom of the pot. Add a little broth or hot water should the onions dry. This could take a while.
At this point, add the chopped tomatoes over very low heat, stirring for 2 hours. Yes, maybe even 2 and a half.
No, I'm not kidding.
Adjust seasoning and keep moist with water (or a little vegetable broth) if necessary.
When your patience has completely run out and the onion and tomatoes will have become a lovely geranium-colored purée, the friggione will be ready. And it will have been worth the wait, believe me.
Buon appetito!
