📝 About This Recipe
Hailing from the sun-drenched coast of Tropea, Licurdia is a testament to the Italian philosophy of 'cucina povera,' where humble ingredients are transformed into a masterpiece. This velvety soup centers on the world-famous Cipolle Rosse di Tropea, simmered slowly until jammy and sweet, then thickened with rustic potatoes. Infused with a hint of Calabrian chili and served over crusty bread, it is a warm, comforting hug from the heart of Southern Italy.
🥗 Ingredients
The Vegetable Base
- 1 kg Red Onions (preferably Tropea) (peeled and thinly sliced into half-moons)
- 400 grams Potatoes (starchy variety like Russet or Yukon Gold) (peeled and sliced into thin rounds)
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/2 teaspoon Calabrian Chili Flakes (adjust to preference for heat)
- to taste Fine Sea Salt
The Liquid and Aromatics
- 800 ml Hot Water or Vegetable Broth (kept at a simmer)
- 1 tablespoon Lard or Guanciale fat (optional, for traditional depth of flavor)
For Serving and Garnish
- 4-8 thick slices Stale Sourdough or Pane di Casa (toasted or grilled)
- 1/2 cup Pecorino Crotonese or Romano (freshly grated)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Slice the red onions thinly and uniformly so they cook at the same rate. Peel the potatoes and slice them into very thin rounds (about 3mm thick); these will break down to naturally thicken the soup.
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2
In a heavy-bottomed clay pot or Dutch oven, heat the extra virgin olive oil (and lard, if using) over medium-low heat.
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3
Add the sliced onions and a pinch of salt. Sauté them very slowly for about 15-20 minutes. You want them to become completely translucent and soft, but do not let them brown or caramelize deeply.
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4
Stir in the Calabrian chili flakes, allowing them to toast in the oil for 1 minute until fragrant.
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5
Add the sliced potatoes to the pot. Stir well to coat them in the onion juices and oil.
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6
Pour in enough hot water or broth to just cover the vegetables by about an inch. Season lightly with salt, bearing in mind the cheese added later is salty.
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7
Bring the liquid to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar.
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8
Cook for 35-45 minutes on low heat. Stir occasionally, using your wooden spoon to gently mash some of the potatoes against the side of the pot to create a creamy consistency.
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9
The soup is ready when the onions have practically melted and the potatoes have dissolved into a thick, rustic purée.
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10
While the soup finishes, grill or toast your bread slices until they are golden and sturdy enough to hold the weight of the soup.
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11
Taste the soup and adjust the seasoning with salt if necessary. If it is too thick, add a splash more hot water.
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12
Place one or two slices of toasted bread at the bottom of each individual serving bowl.
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13
Ladle the hot soup over the bread, allowing the bread to soak up the flavorful broth.
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14
Generously sprinkle the grated Pecorino cheese over the top and add a flourish of fresh parsley.
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15
Finish with a final drizzle of high-quality extra virgin olive oil and serve immediately while piping hot.
💡 Chef's Tips
Use the sweetest red onions you can find; if Tropea onions aren't available, standard red onions work, but add a tiny pinch of sugar to mimic the sweetness. Do not rush the onion-softening stage; slow cooking is the secret to extracting the sugars without bitterness. For an authentic texture, use a wooden spoon to manually crush the potatoes rather than an immersion blender; the soup should be chunky-creamy, not perfectly smooth. If you prefer a richer version, you can stir in the Pecorino cheese directly into the pot before serving to create 'strings' of cheese. Always use stale bread; fresh bread will turn to mush too quickly when the hot soup is poured over it.
🍽️ Serving Suggestions
Pair with a robust Southern Italian white wine like a Greco di Tufo or a light Cirò Rosato. Serve alongside a simple salad of bitter greens (like arugula or radicchio) with a lemon vinaigrette to balance the sweetness of the onions. For a non-vegetarian twist, top with crispy bits of pancetta or 'Nduja for an extra spicy Calabrian kick. Add a poached egg on top of the bread before ladling the soup for a protein-rich, decadent meal. A side of marinated olives and sharp provolone cheese makes for a perfect rustic antipasto before the soup.