Pasta and Potatoes ' Ra Tieddra '
Instructions
In a saucepan on high edges, possibly of tinned copper (' tieddra), arranged in layers, after oil, grease the dough raw, sliced potatoes in thin discs, onions finely sliced too, tomatoes and celery, a sprinkling of shredded cheese, a pinch of oregano, salt, pepper and a splash of oil.
Continue forming the layers sprinkle the surface of breadcrumbs, after the last big splash of oil.
Cook in the oven with the pan covered.
It's an antique dish Cosentino and originally went neck in the oven with hot fitted lid carbonelle of Tin.
In the campaigns of Cosentino is there still anyone who performs this ancient typical cooking.
Ingredients and dosing for 4 persons
- 400 g of potatoes
- 400 g of type pasta pasta grande
- 500 g of fresh tomatoes
- 2 onions
- Breadcrumbs
- 1 pinch of oregano
- Shredded chilli
- 70 g of grated pecorino cheese
- 1 splash of olive oil extra virgin
- Salt