Ingredients:
- 3lbs vildal or large sweet yellow onions
- 1 can black olives no pitts
- 1/2 cup grated parmagano chesse
Directions:
- SWEAT ONIONS IN A LITTLE WATER AS WATER DISAPEARS ADD A LITTLE WATER AT A TIME, DO NOT BROWN ONIONS, MAKE SURE THEY ARE COOKED GOOD. WHILE THEY ARE COOKING. SLICE OLIVES INTO RINGS, MASH ANCHOVIES INTO A PASTE., TAKE THE TOMATOES FROM CAN BREAK THEM UP IN A BOWL WITH YOUR FINGERS, DRAIN OUT JUICES COMPLETELY IN A STRAINER..
- WHEN THE ONIONS ARE COOKED ALSO PUT THEM INTO A DIFFERENT STRAINER AND LET ALL THE EXCESS JUICE DRAIN OUT - PLACE A BOWL OF WATER ON TOP OF THEM TO DRAIN WELL -. IF YOU DO NOT DRAIN WELL THE PIE WILL BE SOGGIE. MAKE A PIE CRUST THE SIZE OF A PIZZA PAN ABOUT 15 INCH,;PUT CRUST ON PIZZA PAN. AND MAKE A TOP CRUST AND KEEP IT ON THE SIDE UNTIL NEEDED.
- MIX ONIONS, SLICED OLIVES , GRATED CHEESE ,TOMATOES, AND ANCHOVIES,WHEN ADDING ANCHOVIES SPRINKLE ON TOP SO WHEN YOU MIX EVERY THING , THEY WILL MIX EVENLY.- MIX VERY WELL AND THEN PUT ON TO CRUST. MAKE THE FILLING EVEN AND THEN PUT TOP CRUST ON. RUB IT WITH A LIITTLE OLIVE OIL ALL OVER , AND ADD BLACK PEPPER ON TOP OF CRUST., IN THE CENTER OF PIE MAKE A HOLE ABOUT THE SIZE OF A NICKEL AND TAKE OUT THAT DOUGH, THEN MAKE ABOUT 6 - 3 OR 4 INCH SLIT WITH A KNIFE. ON THE TOP CRUST ALL AROUND TOP
- BAKE AT 400 FOR 15 MINUTES THEN 375 FOR ABOUT 40 MIN. OR UNTIL GOLDEN BROWN ON TOP AND BOTTOM.- SERVE AT ROOM TEMP.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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