* Exported from MasterCook *
Italian Onion Pie - Torta di Cipolle
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds red onions -- thinly sliced (about 9 heaping cups)
5 Tablespoons unsalted butter -- 1/2 Tablespoon melted
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
salt
freshly ground black pepper
5 sheets phyllo dough sheets -- about 11x18-inches
Blanch the sliced onions for 2-3 minutes and drain well.
Put 4 Tablespoons butter and the oil in a large frying pan and place over
medium heat. When the butter has melted, add the onions and cook, stirring
regularly, until lightly colored. If you are using porcini, add them
toward the end of cooking. When the onions are done, take off the heat and
let cool slightly, then stir in the grated cheese and season with salt and
pepper.
Preheat the oven, prepare the baking dish, and lay out the phyllo. Lay 2
sheets of phyllo pastry across th bottom of the dish in a cross pattern so
that the pastry goes over the sides of the dish. Spread the fried onions
evenly over the pastry. Then cover with the remaining 3 sheets of phyllo,
again crossing them. With a pair of scissors, cut the edge of the pastry
to about 1/2-inch of the overhang and roll the loose pastry over the edge
of the pie to make a slightly raised edge. Brush the top with the melted
butter.
Bake in the preheated oven for 35 to 40 minutes, or until the top of the
pie is golden. Serve warm or at room temperature.
Serves 4 as a main dish, or 8 as a starter
AuthorNote: Again, you can use porcini to upgrade this pie from humble
street food to rather refined home cooking. If you want to use them, soak
10-12 dried porcini mushroom slices in hot water for 10 minutes, then
drain and chop before mixing in with the cooked onion.
Cuisine:
"Italian"
Source:
"Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
"March 2013"
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Per Serving (excluding unknown items): 470 Calories; 31g Fat (64.9%
calories from fat); 8g Protein; 30g Carbohydrate; 6g Dietary Fiber; 43mg
Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5
Vegetable; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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