{"id":1094,"date":"2009-09-22T11:11:41","date_gmt":"2009-09-22T10:11:41","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=1094"},"modified":"2009-09-22T10:12:31","modified_gmt":"2009-09-22T09:12:31","slug":"onion-pie-a-typical-recipe-of-liguria","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/1094\/onion-pie-a-typical-recipe-of-liguria\/","title":{"rendered":"ONION PIE, a typical recipe of Liguria"},"content":{"rendered":"

\"torta<\/p>\n

Serves 6:<\/p>\n

Ingredients:<\/strong><\/span><\/p>\n

FOR THE DOUGH <\/strong>\"torta
\n1 kg of white flour
\n4 tablespoons of oil
\nsalt and water.<\/p>\n

FOR THE FILLING <\/strong>
\n2 kg. Onion
\n20 grams of dried mushrooms
\n100 grams of butter
\n100 grams of grated Parmesan cheese
\nsalt, pepper and ricotta cheese.<\/p>\n

\"torta<\/p>\n

Preparation:<\/strong><\/span><\/p>\n

– Peel the onions and leave them in cold water for 15 minutes.
\n– Then put them in boiling water and boil for 10 minutes.
\n– Drain, chop coarsely and put them in a pan frying till brown with the dried mushrooms (already soaked in warm water).
\n– Remove from heat, leave aside until cool and add the grated Parmesan and a pinch of pepper.
\n– Stir well, so as to obtain a good amalgam.\"tortacipolle4\"
\n– Meanwhile, mix the flour with oil, salt and enough water to get the right consistency.
\n– Knead well and cover with a damp and a dry towel and let it stand for half an hour.
\n– Roll out the dough into 10 thin sheets and put one of them on a greased and floured pan.
\n– Brush it with a little oil and cut with a knife the bits of dough going out of the pan.
\n– Add five more sheets, brush them with more oil between each of them and the next one.
\n– 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.
\n– 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.
\n– Pass in a moderate oven (it would be better bread oven) for about 60 minutes.
\n– It should turn gold brown.
\nIt can be served, according to taste, warm or cold.<\/p>\n

Where to stay in Liguria.<\/a><\/p>\n

\"tortacipolle5\"\"tortacipolle7\"<\/p>\n","protected":false},"excerpt":{"rendered":"

A typical Ligurian pie made with very simple ingredients: onion, mushrooms, ricotta and Parmesan cheese. A very good opportunity to taste home made Italian cuisine.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[1,308],"tags":[466,465,480,731,730],"class_list":["post-1094","post","type-post","status-publish","format-standard","hentry","category-italy","category-liguria","tag-italian-cooking","tag-italian-cuisine","tag-italian-recipes","tag-liguria-cuisine","tag-torta-di-cipolle"],"yoast_head":"\nONION PIE, a typical recipe of Liguria<\/title>\n<meta name=\"description\" content=\"A typical Ligurian pie made with very simple ingredients: onion, mushrooms, ricotta and Parmesan cheese. 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