Friggione comes from Bologna. It is normally served a s a sauce for 'bollito' but it is equally delicious as a spread on bread as an appetiser, a condiment for tagliatelle or as a filling for ravioli.
SERVINGS : 4-6
PREP TIME : 2 Hours
1 tsp salt
1 tsp sugar
1 tbsp lard
2 slices of pancetta or bacon
4 ripe tomatoes (peeled if desired)
Start by slicing the onions very thinly and toss them well with salt and sugar. Let the onions marinate for at least one hour, up to two hours.Place the pancetta and the lard in a saucepan and fry gently, after a few minutes add the onions, then the tomatoes. Cook over low heat until the sauce has thickened, it will take around 45 minutes.Puree the friggione for use as a ravioli filling and if necessary simmer it a little longer, to make it thicker. Let cool to room temperature before filling the pasta.