Italian Wild Onion Soup
• 2 cups “Cipuddizze” (the wild onions) can be found at stores in jars or if unavailable replace with white part of scallions
• Olive oil (extra virgin)
• 1 clove garlic, peeled and crushed
• 4 cups broth (vegetable preferred)
• 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped
• 2 cups grey bread, stale, cubed, fried in a little olive oil
• 4 tbsp Pecorino romano cheese, grated (if unavailable, replace with parmesan)
• Salt to taste
1. Clean and quarter the onions.
2. In a saucepan, heat the olive oil and cook the garlic until soft.
3. Add onions, cook for 5 minutes and add broth. Season with salt and pepper to taste and cook until soft, about another 5 minutes.
4. Shortly before the mixture is done, add the chile.
5. In each of four soup bowls, place bread cubes roasted in a little olive oil. Pour the soup over the bread cubes and sprinkle with the grated cheese. Add salt to taste.