My Nonni, Grace Navaretta DellaCamera, made this often in the white enamel pan she used for decades without chipping it. She gave it to me when I started cooking and I chipped it soon after. When I make this and family is around, there is always an animated banter about whether or not she used garlic and onions or just onions, and whether or not and when and if she covered it with tin foil. What I remember vividly is dinner once a week at her house on Legion Avenue in New Haven. The ride back and forth is etched in my memory.