[MC-AllEthnic-Recipes] Italian Onion Pie - Torta di Cipolle ; 30g Carbohydrate; 6g Dietary Fiber

 

                     

* Exported from MasterCook *

 

                   Italian Onion Pie - Torta di Cipolle

 

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : LowerCarbs                      Veggie

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3             pounds  red onions -- thinly sliced (about 9 heaping cups)

  5        Tablespoons  unsalted butter -- 1/2 Tablespoon melted

     1/4           cup  extra-virgin olive oil

     1/4           cup  grated Parmesan cheese

                        salt

                        freshly ground black pepper

  5             sheets  phyllo dough sheets -- about 11x18-inches

 

Blanch the sliced onions for 2-3 minutes and drain well.

 

Put 4 Tablespoons butter and the oil in a large frying pan and place over

medium heat. When the butter has melted, add the onions and cook, stirring

regularly, until lightly colored. If you are using porcini, add them

toward the end of cooking. When the onions are done, take off the heat and

let cool slightly, then stir in the grated cheese and season with salt and

pepper.

 

Preheat the oven, prepare the baking dish, and lay out the phyllo. Lay 2

sheets of phyllo pastry across th bottom of the dish in a cross pattern so

that the pastry goes over the sides of the dish. Spread the fried onions

evenly over the pastry. Then cover with the remaining 3 sheets of phyllo,

again crossing them. With a pair of scissors, cut the edge of the pastry

to about 1/2-inch of the overhang and roll the loose pastry over the edge

of the pie to make a slightly raised edge. Brush the top with the melted

butter.

 

Bake in the preheated oven for 35 to 40 minutes, or until the top of the

pie is golden. Serve warm or at room temperature.

 

Serves 4 as a main dish, or 8 as a starter

 

AuthorNote: Again, you can use porcini to upgrade this pie from humble

street food to rather refined home cooking. If you want to use them, soak

10-12 dried porcini mushroom slices in hot water for 10 minutes, then

drain and chop before mixing in with the cooked onion.

 

Cuisine:

  "Italian"

Source:

  "Mediterranean Street Food by Anissa Helou, 2002"

S(Formatted by Chupa Babi):

  "March 2013"

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Per Serving (excluding unknown items): 470 Calories; 31g Fat (64.9%

calories from fat); 8g Protein; 30g Carbohydrate; 6g Dietary Fiber; 43mg

Cholesterol; 220mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5

Vegetable; 6 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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