Cibuddau (Sardinian Onion Stew)
Description
Perfect as a side dish for fish or meat, cibuddau, or Sardinian onion stew, is a traditional recipe from Sardinian “cucina povera” (peasant cuisine) made with just a few simple ingredients.
By slowly cooking the onions in a terracotta pot, you’ll get a dish with a delicate texture and a rich, interesting flavor. Serve it warm to fully enjoy its aroma.
If you prefer, you can also roast the onions in the oven instead of cooking them on the stovetop. In that case, cook them whole with the skin for about an hour, then peel, slice, and season with olive oil and salt.
Ingredients
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- Onions 300 g
- White wine vinegar 200 ml
- Extra virgin olive oil 100 ml
- Salt 6 g
Instructions
- 1 Peel the onions and cut them into wedges. Place them in a bowl with water and the vinegar, and let them soak for 30 minutes.
- 2 After soaking, rinse the onion wedges thoroughly and pat them dry with a kitchen towel. Arrange them in a single layer in a terracotta pot, adding the olive oil first.
- 3 Season with salt, cover the pot, and cook over low heat for 40 minutes, stirring occasionally with a wooden spoon.
- 4 Once cooked, remove from heat and serve the cibuddau warm.
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