The Art of Cookery: Potatoes and onions - Italian Potatoes and onions from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

VEGETABLES


Patate e cipolle
(Potatoes and onions)
  • Preparation time: 20 minutes.
  • Cooking time: 30 minutes.
  • One kg potatoes.
  • One kg onions.
  • Extra-virgin olive oil.
  • Fresh rosemary.
  • Salt.

 
Peel both the onions and potatoes, wash and cut into thickish slices. Put into an ovenproof dish in alternate layers and season with the oil, rosemary and salt. Cook in the oven at 180C for thirty minutes. Check they are crispy and golden, remove from the oven and serve warm. This dish is really rather filling in itself. Never serve it after an onion soup, for example, or with a substantial main course such as peppery stew or T-bone steak. In the winter-time you could even serve it as a first course.

 
 
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