Patate, cipolle e pomodori (Jewish Food Recipe)
Potatoes, Onions & Tomatoes
I think this dish excels in three ways:
1) you could make it even in winter with mediocre tomatoes, as they will be improved in the oven,
2) you can make this in tomato season, baking it at night (when it’s cooler) and then eating it at room temperature the next day (when it’s hotter),
3) you can serve it to anyone, regardless of faith and they won’t even notice any obedience. Like so many Kosher dishes here in Southern Italy, it doesn’t even stand out as anything different.
- Large tomatoes, as ripe as possible, any shape or colour.
- Potatoes, same amount as the tomatoes, preferably waxy, peeled.
- A few large onions, preferably yellow (dorate). Sliced paper thin.
- Salt
- Olive Oil
Optional: Grating cheese or breadcrumbs but not both.
Optional: Herbs if you like, fresh or dried. See below.
Make more than you need. This is brilliant, left over.
Slice the tomatoes and potatoes about as thick as the thickness of the bottom of your favourite lid-ed, baking pan. Take said pan, drizzle in just enough olive oil to cover bottom and then start to build the three layers in a ‘lasagna’, style, alternating between the three vegetables, sprinkling with salt and grating cheese (if using) as you go.
Sprinkle in dried or fresh marjoram, fresh rosemary or parsley between layers (if using).
When full, cover with more cheese (if using) or breadcrumbs (if using). Cover and bake in moderate oven for half an hour. Add half a glass of water if you hear it sizzling. Ideally, the vegetables will be stewing in their own juices. Remove lid, turn on grill (broiler) and broil the top until toasty in colour, about another 20 to 25 minutes, depending on your oven. Should be soft, set up, fairly dry throughout and mahogany on top.
Remove from oven, allow to cool partially or completely (your choice) and then drizzle with best quality raw extra virgin.
I’d serve this with a Salice Salentino but any dry wine would love this as a playmate, whites, pinks or reds.
