- Recipes Home
- Interest Groups
|Self rising flour||1 Pound|
|Margarine||1⁄4 Pound (Fleischmann's)|
|Parmesan cheese||1⁄4 Pound, grated|
|Cold water||9 Ounce|
|Spanish onions||1 1⁄2 Pound, thinly sliced|
|Margarine/Butter||1 1⁄2 Ounce|
|Peanut oil||1 1⁄2 Ounce (Planters)|
|Garlic||4 Clove (20 gm), crushed|
|Anchovy fillets||16 , sliced|
|Black olives||24 Small|
Serving size: Complete recipe
Calories 5030 Calories from Fat 2962
% Daily Value*
Total Fat 333 g512.1%
Saturated Fat 92.7 g463.7%
Trans Fat 0 g
Cholesterol 235.6 mg
Sodium 14326.1 mg596.9%
Total Carbohydrates 414 g137.9%
Dietary Fiber 12 g48%
Sugars 30 g
Protein 93 g185.2%
Vitamin A 120.9% Vitamin C 94.6%
Calcium 262.5% Iron 99.2%
*Based on a 2000 Calorie diet
Roll out pastry and line an 11" or 12" flan pan (with loose bottom).
Do not put pastry right up to top, only to within 1/4".
In a frypan, melt the butter and oil, add the garlic and onions and cook them very slowly until tender, always turning them.
Do not brown.
When onions are done, lay them in the pastry, spreading them evenly.
Over the onions, place the anchovy fillets in a criss cross pattern, like a trellis design, and put a black olive in each of the squares.
Bake 1/2 an hour in 380° oven.