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.