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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 810 |
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This dish has a unusal flavor- easy to digest,and makes for a great presentation Ingredients:
3lbs vildal or large sweet yellow onions |
one can black olives no pitts |
one lg 28 oz can plum tomatoes |
1/2 cup grated parmagano chesse |
3/4 quarters can of flat anchovies |
salt and pepper to taste |
your favorite pie crust |
Directions:
1. SWEAT ONIONS IN A LITTLE WATER AS WATER DISAPEARS ADD A LITTLE WATER AT A TIME, DO NOT BROWN ONIONS, MAKE SURE THEY ARE COOKED GOOD. WHILE THEY ARE COOKING. SLICE OLIVES INTO RINGS, MASH ANCHOVIES INTO A PASTE., TAKE THE TOMATOES FROM CAN BREAK THEM UP IN A BOWL WITH YOUR FINGERS, DRAIN OUT JUICES COMPLETELY IN A STRAINER..
2. WHEN THE ONIONS ARE COOKED ALSO PUT THEM INTO A DIFFERENT STRAINER AND LET ALL THE EXCESS JUICE DRAIN OUT - PLACE A BOWL OF WATER ON TOP OF THEM TO DRAIN WELL -. IF YOU DO NOT DRAIN WELL THE PIE WILL BE SOGGIE. MAKE A PIE CRUST THE SIZE OF A PIZZA PAN ABOUT 15 INCH,;PUT CRUST ON PIZZA PAN. AND MAKE A TOP CRUST AND KEEP IT ON THE SIDE UNTIL NEEDED.
3. MIX ONIONS, SLICED OLIVES , GRATED CHEESE ,TOMATOES, AND ANCHOVIES,WHEN ADDING ANCHOVIES SPRINKLE ON TOP SO WHEN YOU MIX EVERY THING , THEY WILL MIX EVENLY.- MIX VERY WELL AND THEN PUT ON TO CRUST. MAKE THE FILLING EVEN AND THEN PUT TOP CRUST ON. RUB IT WITH A LIITTLE OLIVE OIL ALL OVER , AND ADD BLACK PEPPER ON TOP OF CRUST., IN THE CENTER OF PIE MAKE A HOLE ABOUT THE SIZE OF A NICKEL AND TAKE OUT THAT DOUGH, THEN MAKE ABOUT 6 - 3 OR 4 INCH SLIT WITH A KNIFE. ON THE TOP CRUST ALL AROUND TOP
4. BAKE AT 400 FOR 15 MINUTES THEN 375 FOR ABOUT 40 MIN. OR UNTIL GOLDEN BROWN ON TOP AND BOTTOM.- SERVE AT ROOM TEMP.
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