Another favorite recipe from Italy, that I made very often while living in Italy, is this recipe for Stracciata - or - Scrambled Eggs.
This version of scrambled eggs has a local Umbrian red onion added into the mix. The red onion of Cannara becomes very sweet when sweated slowly and bleeds a brilliant dark purple color. This recipe is from the Slow Food school in Jesi and was brought forward to us by the amazing talents of a young chef named Enea Barbanera who cooks in the region of Umbria.
"In the Spring there was nothing better than an excellent stracciata (scrambled eggs) with onion and also the tender new leaves added in. This custom is gradually dying out, although in the area of Norcia this practise was still in use up until just after WWII. Scrambled eggs with fresh onion and leaves are in my opinion, exquisite (to make it - just blanch the leaves for a couple of minutes in boiling water, squeeze out and cut up; then make the usual stracciata).
It used to be that every home always had an abundant supply of onions, but those who didn’t could always buy them from the street vendors who would pass by periodically (they still did this up until the 60’s) with their wooden carts laden with long braids of onions, pearl onions and garlic."
2 large onion (depending on how much onion you like)
extra virgin olive oil
salt and pepper
a pinch of grated cheese
Peel the onion and slice thinly; put in a skillet with some oil.
Cook to soften but it should not brown;
Add the lightly beaten eggs, salt and pepper;
Cook until just set and serve with toasted bread slices.
NOTE: I want to point out the last step of this recipe - Cook Until Just Set -
This recipe is very different if you thoroughly cook the eggs and if you leave them runny (like in the photo below). Try them on the runnier side and see how much more you may enjoy this dish. Dont overcook the eggs - they don't deserve it!