John Myers
Contents
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Ingredients
To sprinkle:
- 250 g Tomatoes, red, fully ripe
- 2 medium-sized Onions, brown
- 1 tbsp Oregano, dried
- 1 tbsp Herbal mix, Italy, frozen or dried
- 1 tbsp Salt
- 1 tsp Black pepper, fresh from the mill
- 100 g Pecorino, freshly grated
For the sauce:
- 80 g White wine, dry
- 1 tsp Chicken broth, Kraft bouillon
- 2 tbsp Unsalted butter
- 3 tbsp Extra virgin olive oil
Also:
- 1 tbsp Margarine, for the mold
- 2 tbsp Pecorino, freshly grated
- Hot peppers, red, cut into threads
Instructions
- Wash and peel the potatoes and cut / slice across into approx. 5 mm thick slices. Wash the tomatoes, remove the stems and peel them. • Cut crosswise into slices and remove the grains.
- Cap the onions at both ends, peel and cut across into approx. 3 mm thick slices. Measure the ingredients for sprinkling.
- Measure the ingredients for sprinkling. Dissolve the chicken stock in the white wine. Preheat the oven to 180 degrees.
Layer in the form:
- Grease a refractory mold. Layer the potatoes, tomatoes and onions in the pan like a roof tile. Sprinkle each layer.
- Finally, drizzle with white wine and olive oil. Sprinkle with 2 tablespoons of pecorino cheese. Provided with flakes of butter.
- Bake in the preheated oven for about 1 hour. In the meantime, remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut lengthways into thin threads. Garnish the casserole with the pepper threads 5 minutes before the end.
Serving suggestion:
- Mixed salad with frisée, tomatoes and beans. Right and left the baked potatoes. Below 2 marinated and medium-fried beef steaks. In the middle the white wine sauce.
