Roman-Style Onion and Pecorino Frittata

La storia di questo piatto

Nata nelle cucine povere del Lazio, dove le cipolle venivano lasciate al fuoco lento fino a dimenticare la loro asprezza, questa frittata porta il respiro delle campagne romane e la memoria contadina di chi non buttava nulla. Il pecorino, fiero e antico come le mura di Roma stessa, vi cade sopra come un'eredità che non si discute.

Ingredienti

• 400 g White or golden onions
• 5 large Eggs
• 60 g Aged Pecorino Romano, grated
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon White wine vinegar
• 4 g Fine sea salt
• 1 generous pinch Freshly cracked black pepper

Preparazione

1. Slice the onions paper-thin, almost transparent, like silk veils—not into dice, mind you, because here they must become soft as satin. Warm the oil in a wide skillet over low heat, add the onions with a pinch of salt: the salt is the trick that draws out the moisture and lets them wilt slowly without burning. Cover with a lid and let them braise, stirring occasionally, until they turn translucent and tender, almost melting at the touch of a spoon.
2. Now remove the lid and raise the heat just slightly: this is when the braised onions become golden and sweet, so don't leave them unattended. Stir often until they take on a beautiful uniform amber color and you catch in the air a sweet fragrance, almost like roasted chestnuts. If you see them sticking to the bottom of the pan, add a splash of vinegar and scrape with a wooden spoon: all the flavor clinging to the bottom will dissolve, and that acidic note will awaken the entire dish.
3. While the onions rest and cool slightly, crack 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, pepper, and remaining salt, but go easy with your hand—always taste a pinch of the raw mixture, because aged Pecorino Romano is already quite salty and you don't want to risk overdoing it.
4. Once the onions have cooled, pour them into the egg mixture and stir gently, so every bite will have its own flavor. Heat the last tablespoon of oil in the same skillet until shimmering, pour in the mixture and level it carefully: let it cook until the edges pull away from the sides on their own and the center still looks glossy, the sign it's time to flip. Cover with a plate, flip the frittata with a confident, decisive motion—don't hesitate, or it will break—slide it back into the pan and cook the other side until golden outside and still creamy and tender within.