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Potatoes and Onions (Patate E Cipolle)

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“The Art of Cookery website is where this recipe was found. Along with the recipe this tip was included: This dish is really rather filling in itself. Never serve it after an onion soup, for example, or with a substantial main course such as peppery stew or T-bone steak. In the winter-time you could even serve it as a first course. Another great recipe that will be included in the Zaar World Tour 2005.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the onions and potatoes, wash and cut into thick slices. In an ovenproof dish, alternately layer potatoes and onions and season with the oil, rosemary and salt.
  2. Bake in the oven at 180°C for thirty minutes or until crispy and golden brown. Remove from the oven and serve warm.

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