Torta di cipolle (onion pie)
I know it sounds really unusual but this is really good stuff. This recipe is from The Culinary Institute of Florence where my in-laws took cooking lessons a few summers ago.
Shell:
1 1/2 C flour
4 T olive oil
pinch salt
cold water
Filling:
2 lbs. white onions, finely sliced (it's super easy if you have a mandolin)
1 1/4 C fresh pecorino cheese, finely grated
2 eggs
parsley (the recipe doesn't specify the amount but it's probably a tablespoon or so)
salt & pepper to taste
Shell: Mix together the flour and salt. Add the olive oil and sprinkle cold water over the flour mixture 1 T at a time. Be careful not to handle the dough any more than is necessary. Wrap in saran wrap and refrigerate for 30 min.
Filling: Heat a splash of olive oil in a pan and add the onions , salt & pepper. Cook on low heat stirring gently every 5 minutes. Let the onions cook in a covered pan for about an hour. Beat the eggs and add cheese, salt & pepper and parsley. Add the onions to the egg mixture.
Roll out the dough 2 inches larger than the pie pan then place in the pan. Crimp the edges of the shell for about 15-20 minutes in a 450 degree oven. Fill shell with onion/egg mixture and bake for 45 min. Cool slightly and serve.
Shell:
1 1/2 C flour
4 T olive oil
pinch salt
cold water
Filling:
2 lbs. white onions, finely sliced (it's super easy if you have a mandolin)
1 1/4 C fresh pecorino cheese, finely grated
2 eggs
parsley (the recipe doesn't specify the amount but it's probably a tablespoon or so)
salt & pepper to taste
Shell: Mix together the flour and salt. Add the olive oil and sprinkle cold water over the flour mixture 1 T at a time. Be careful not to handle the dough any more than is necessary. Wrap in saran wrap and refrigerate for 30 min.
Filling: Heat a splash of olive oil in a pan and add the onions , salt & pepper. Cook on low heat stirring gently every 5 minutes. Let the onions cook in a covered pan for about an hour. Beat the eggs and add cheese, salt & pepper and parsley. Add the onions to the egg mixture.
Roll out the dough 2 inches larger than the pie pan then place in the pan. Crimp the edges of the shell for about 15-20 minutes in a 450 degree oven. Fill shell with onion/egg mixture and bake for 45 min. Cool slightly and serve.
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