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    Cipollata

    A flavoursome dish from Molise.

    Serves 4

    • 1.5 kg onions, finely chopped
    • 100g bacon, finely chopped
    • 600g peeled tomatoes, chopped
    • 3 eggs
    • 50g Parmigiano Reggiano, grated
    • 4 basil leaves
    • Extra virgin olive oil
    • Salt
    • Pepper

    1. Heat 2 tbsp of oil in a pan and cook the bacon until lightly browned.
    2. Add the onions and basil leaves. Season with salt and pepper.
    3. Cover with a lid and cook for 15 minutes, adding a small amount of hot water occasionally.
    4. Add the tomatoes, 1 litre of hot water and a pinch of salt and pepper. Cook for 1 hour.
    5. Beat the eggs together with the cheese.
    6. Remove the onions from the heat and add the egg and cheese mixture, stirring to combine.
    7. Serve hot.