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Ligurian onion pie

Ligurian onion pie

October 07, 2022
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Delicious appetizer but also main course, delicious and filling, if served with a seasonal salad, we are talking about today's recipe, the onion pie prepared according to the tradition of Liguria, a region in Italy. There are no eggs, butter or cream in this cake but only flour, oil and lots of onions for such an exquisite result that we feel hungry just talking about it. The sweet and soft taste of the onions is enhanced by the crumbly and fragrant dough prepared only with unrefined flours to avoid dangerous glycemic peaks. Finally, a curiosity. Cooking onions in a pan increases the intake of polyphenols, especially quercetin, which is a substance with an antioxidant and antiviral action (Cattivelli et al, Foods, 2021). Well, enjoy your pie!


Ingredients for the dough

250 grams of semi-whole wheat flour

100 grams of whole wheat flour

100 ml of white wine

3 tablespoons of extra virgin olive oil

Warm water to taste

Sea salt

Ingredients for the filling

1 kg of red onions

Extra virgin olive oil

Sea salt

Mix the flours. In the center pour the wine, oil and a pinch of salt. Knead and add as much lukewarm water as you need to obtain a smooth and soft dough. Continue to knead the dough. Shape into a ball and place it in the refrigerator for 30 minutes. Meanwhile, peel and finely slice the onions. Brown the onions in a pan with two tablespoons of extra virgin olive oil. Cook, stirring often and, if needed, add a ladle of water to prevent the onions from sticking. Add a pinch of salt. When the onions are cooked, it will take about 15 minutes, remove from the heat and let it cool down. Take the dough out of the fridge and divide it into two parts, one larger and one smaller. Roll out the largest dough and line a pan with this, taking care to cover the walls as well. Pour in the onion mixture. Roll out the second dough as well and use it to cover the cake. Seal the edges well, bringing the excess part of the dough back inside. Brush the surface with a tablespoon of emulsion of extra virgin olive oil and water and prick the surface of the cake using a fork or scissors. Bake at 180° C for 35 minutes. Let it cool and serve!

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