Italian scalloped potatoes – Patate al forno

Ingredients for 2 servings:

• 300 g potatoes, waxy
• 300 g tomatoes
• 2 m.-sized vegetable onions
• 1 tbsp oregano, dried
• 1 tbsp Italian herbs
• 1 tbsp salt or chicken broth powder
• 1 tsp black pepper, freshly ground
• 100 g Pecorino, freshly grated
• 80 g white wine, semi-dry
• 1 tsp chicken broth powder
• 2 tbsp butter
• 3 tbsp olive oil
• 1 tbsp margarine for the mold
• 2 tbsp Pecorino, freshly grated
• e.g. pepperoni threads

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A special side dish for all meat dishes. Recipe from Apulia, Italy.

Wash and peel the potatoes, and slice/grate crosswise into approximately 5 mm thick slices. Wash the tomatoes, remove the stems, skin them, halve them lengthwise, and remove the green core and seeds. Slice them crosswise. Trim both ends of the onions, peel them, and slice them crosswise into approximately 3 mm thick slices. Mix the topping ingredients until smooth. Dissolve the chicken stock in the white wine. Preheat the oven to 180 degrees Celsius. Grease an ovenproof dish. Layer the potatoes, tomatoes, and onions in the dish in a shingle-like layer. Sprinkle each layer with butter. Finally, drizzle with white wine and olive oil and top with knobs of butter. Cook in the preheated oven for approximately 1 hour. Meanwhile, remove the stems from the peppers, wash them, slice them lengthwise, open them up, remove the seeds, and cut them lengthwise into thin strips. 5 minutes before the end, sprinkle the casserole with 2 tablespoons of Pecorino and garnish with the pepperoni threads.