Lucanian baked potato casserole - patate al forno alla lucana
Recipe by Rosa Lanzillotti
1 pound (450 g) potatoes, peeled and sliced
1 pound (450 g) canned plum tomatoes, drained and sliced
1 pound (450 g) onions, cut into rings
4 tablespoons olive oil
3 tablespoons breadcrumbs
1/4 cup grated pecorino romano
A pinch of dried oregano
Salt
Prep. Time → 20 min
Cook Time → 1h,20 min
1. Grease an oven dish and layer the vegetables into it, dusting each layer with a little cheese and some salt. The last layer should be tomato; sprinkle the bread crumbs and a little oregano over it. Drizzle the olive oil over the dish and set it in a medium oven (360 F, 180 C) for about an hour. Serve hot.
side dishes August 30, 2013 17:36
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