Onion and Pecorino Romano Frittata

La storia di questo piatto

Onions, eggs and Pecorino Romano are the humblest of Italian pantry companions, and here they meet in a quiet, homely dish, one that belongs to the everyday table rather than to any ancient ceremony. Pecorino Romano, born of the sheep's milk of Lazio and Sardinia, brings its old, salty voice to the patient sweetness of the onion.

Ingredienti

• 300 g White or yellow onions
• 4 pieces Eggs
• 50 g Aged Pecorino Romano, grated
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon White wine vinegar
• 2 g Fine salt
• 1 generous pinch Freshly ground black pepper

Preparazione

1. Take the onions and slice them very thin, almost translucent, like veils - not in dice, please, because here they must become soft as silk. Warm 2 tablespoons of oil in a wide pan over low heat, add the onions with 1 g of salt (about a pinch): the salt is the trick that draws out their water and lets them wilt slowly without burning. Cover with a lid and let them stew over low heat, stirring now and then, until they turn translucent and very soft, almost melting at the touch of the spoon.
2. Now remove the lid and raise the heat slightly, to medium-low: this is when the stewed onions turn golden and sweet, so don't leave them alone. Stir often until they take on an even amber colour and the air fills with a sweet aroma, almost like roasted chestnuts. Towards the end, deglaze with 1 teaspoon of white wine vinegar and scrape the bottom with a wooden spoon: all the flavour left stuck to the pan will dissolve, and that acidic note will wake up the whole dish. Let the vinegar evaporate, then turn off the heat.
3. While the onions rest aside and cool slightly, break the eggs into a large bowl and beat them with a fork, not a whisk: the mixture should stay somewhat rustic, not whipped and airy. Add the pecorino, the pepper and the remaining gram of salt (or even less), but go easy - always taste a small pinch of the raw mixture, because Pecorino Romano is already quite salty and you don't want to overdo it.
4. When the onions have cooled slightly, add them to the egg mixture and stir carefully so that every bite carries its flavour. Use a 22-24 cm non-stick pan: wipe it with a sheet of paper towel, heat 1 tablespoon of oil over medium-low heat until it shines, pour in the mixture and gently level it. Cook for 4-5 minutes, until the edges pull away on their own and the centre is still glossy, a sign it is time to flip. Cover with a plate, turn the frittata with a confident, decisive motion - don't hesitate, or it will break - slide it back into the pan and cook for 4-5 minutes on the other side, always over medium-low heat, until golden outside and just soft and creamy inside.