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1 pinch of chilli flakes
1 1/8 lb of Tropea onions, sliced
2 tbsp of Extra Virgin olive oil
Cut the onions in slices and put them in a pan with the oil, chilli flakes and a pinch of salt.
Once the pan is hot, sweat down on a medium-low heat until very soft (15 minutes)
Grate the potatoes and add them to stir for a couple of minutes
Pour in the water and simmer for approximately 30 minutes
Season to taste with salt and pepper
Add a slice of toasted bread in the soup and grate over plenty of pecorino