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Quattro Stagioni
Recipes based on Italian onions and shallot
  Potato and red onion tartlet  


for 6 persons
500 g of potato
300 gr of milk

40 gr of parmesan cheese
1 uovo intero
1 stock cube
salt, pepper


Peel the potatoes and cut into rounds. Cut red onion into very thin slices. In a bowl put 200 gr of milk, one egg, a pinch of salt and whisk it all. Crumble the nut and dissolve in 100 grams of warm milk, add it to the bowl with the egg (you will use this sauce to distribute on the potatoes contained in the pan). Butter a baking dish and layered potatoes and onions in the pan flavoring with the mixture, add a pinch of pepper and nutmeg. Cover the pan with aluminum foil and place in oven at 190 degrees for about an hour and a quarter. Remove the baking dish and sprinkle of grated Parmiggiano cheese on the pie, then cover it with aluminum foil and place it in the oven for another 20 minutes.


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