This baked potato casserole is from Basilicata, and is similar to a tiella, though simpler. To serve 4:
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 1 pound (450 g) potatoes, peeled and sliced
- 1 pound (450 g) canned plum tomatoes, drained and sliced
- 1 pound (450 g) onions, cut into rings
- 4 tablespoons olive oil
- 3 tablespoons breadcrumbs
- 1/4 cup grated pecorino romano
- A pinch of dried oregano
- Salt
Preparation:
Grease an oven dish and layer the vegetables into it, dusting each layer with a little cheese and some salt. The last layer should be tomato; sprinkle the bread crumbs and a little oregano over it. Drizzle the olive oil over the dish and set it in a medium oven (360 F, 180 C) for about an hour. Serve hot.
Note: The amount of pecorino may seem slight. However, too much will add an aroma that not all like.
Yield: 4 servings baked potato casserole.
Note: The amount of pecorino may seem slight. However, too much will add an aroma that not all like.
Yield: 4 servings baked potato casserole.
