ONION PIE, a typical recipe of Liguria
Serves 6:
Ingredients:
FOR THE DOUGH 
1 kg of white flour
4 tablespoons of oil
salt and water.
FOR THE FILLING
2 kg. Onion
20 grams of dried mushrooms
100 grams of butter
100 grams of grated Parmesan cheese
salt, pepper and ricotta cheese.
Preparation:
- Peel the onions and leave them in cold water for 15 minutes.
- Then put them in boiling water and boil for 10 minutes.
- Drain, chop coarsely and put them in a pan frying till brown with the dried mushrooms (already soaked in warm water).
- Remove from heat, leave aside until cool and add the grated Parmesan and a pinch of pepper.
- Stir well, so as to obtain a good amalgam.
- Meanwhile, mix the flour with oil, salt and enough water to get the right consistency.
- Knead well and cover with a damp and a dry towel and let it stand for half an hour.
- Roll out the dough into 10 thin sheets and put one of them on a greased and floured pan.
- Brush it with a little oil and cut with a knife the bits of dough going out of the pan.
- Add five more sheets, brush them with more oil between each of them and the next one.
- Then make a layer with the mixture of onions and one with the ricotta, adding bits of butter and seasoning with a pinch of salt, pepper, marjoram and parmesan.
- Cover with the remaining sheets, brushing them with olive oil. Prick the last sheet with a fork, grease it well and cut the cord of duogh that grows from the cake tin.
- Pass in a moderate oven (it would be better bread oven) for about 60 minutes.
- It should turn gold brown.
It can be served, according to taste, warm or cold.
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- Fegato alla veneziana: a Venetian recipe
- Celery stalks made according to a recipe of Prato.