Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 6 ounces (150 g) potatoes
- 6 ounces (150 g) tomatoes
- 6 ounces (150 g) Onions
- Bread crumbs
- Olive oil
- Garlic
- Salt
Preparation:
Jane also said, "According to my mother, Aunt Marietta came from BARI. I hope this helps." It did, though not as much as I would have liked. The closest Luigi Sada comes to this in his La Cucina Pugliese is a Tiella di Patate, Pomodori e Cipolle -- a baked dish with potatoes, onions and tomatoes.Begin by peeling the potatoes and cut them into disks as thick as your finger.
Peel and slice the onions, and slice the tomatoes into thick slices, discarding the seeds.
Oil a dish proportionate to the volume of ingredients, and begin by putting down a layer of potatoes. Sprinkle with minced garlic, oregano, and salt. Another layer, onion this time, and more herbs, this time with tomato. Then a final layer with what remains, dust all with bread crumbs, sprinkle it with olive oil, and bake it in the oven for 45 minutes. Mr. Sada doesn't say at what temperature, but I'd go with about 380 F (190 C).
A wine? Castel Del Monte Bianco would be nice.
