The cooks of Emilia-Romagna love to stuff things from their pillowy pastas to their greens-stuffed tortas.  In this simple recipe, onions become the backdrop for a sausage and parmigiano stuffing.  It is a great example of how simple fresh ingredients can easily be transformed and united into a dish that warms the soul. The onions are from the farmers at our local market and the sausage from our local butcher – and the freshness shines through.  

Continue reading Stuffed! Cipolle Ripieni (Onions Stuffed with Sausage and Parmigiano) at Our Italian Table.

I have had this wonderful version of Italian onion soup on many a chilly winter day while in Tuscany.  The Italian version is simple yet abundant with the taste of sweet onions mellowed against a backdrop of robust Italian wine and broth.  The Tuscan kitchen is all about cooking ‘cucina povera’ – which translates literally to ‘poor kitchen’ – a type of cooking (and a state of mind) which is really just about transforming simple, humble fresh ingredients into meals made with love.  

Continue reading Zuppa di Cipolle – Onion Soup Italian Style at Our Italian Table.