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cipollata

an onion frittata

Isernia in the Molise is famous for its white onions and invented this classic cucina povera dish that was easy to transport into the fields, and is made in various forms throughout the country: slice onions (some include grated zucchini) and fry them in olive oil with some parsley until soft, then add the eggs

Text © Dana Facaros and Michael Pauls

Images by: flikr