Cheese And Onion Pie With Anchovies Recipe
Ingredients
| Flour | 1 Cup (16 tbs) (For the dough:) | |
| Baking powder | 1 Tablespoon (For the dough:) | |
| Salt | 1 Teaspoon (For the dough:) | |
| 2/3 cup low-fat ricotta or cottage cheese | ||
| Oil | 6 Tablespoon (For the dough:) | |
| Milk | 4 Tablespoon (For the dough:) | |
| Onions | 1 1/2 Pound (For the topping:) | |
| Butter | 3 Tablespoon (For the topping:) | |
| Garlic | 3 Clove (5gm) (For the topping:) | |
| 1/2 lb. low-fat ricotta or cottage cheese | ||
| Parmesan cheese | 1/2 Cup (16 tbs) (For the topping:) | |
| Generous pinch salt | ||
| Generous pinch pepper | ||
| 12 anchovy fillets | ||
| Black olives | 1/4 Pound (For the topping:) | |
| Dried rosemary | 1 Teaspoon (For the topping:) | |
Directions
Knead a smooth cheese and oil dough from the ingredients for the crust.
Roll it out in a baking pan.
Peel and slice the onions into thin rings.
Saute in the butter stirring constantly until translucent, then set aside.
Peel and chop the garlic.
Mix with the cheese, the Parmesan, salt and pepper.
Spread onto the dough and top with the onions and anchovies.
Pit the olives and scatter over the pie with the rosemary.
Preheat the oven to 425°.
Bake the pie 30 minutes.
Roll it out in a baking pan.
Peel and slice the onions into thin rings.
Saute in the butter stirring constantly until translucent, then set aside.
Peel and chop the garlic.
Mix with the cheese, the Parmesan, salt and pepper.
Spread onto the dough and top with the onions and anchovies.
Pit the olives and scatter over the pie with the rosemary.
Preheat the oven to 425°.
Bake the pie 30 minutes.
Chef
