The Onion Pie Genoese recipe is a simple and tasty savory pie, typical of Genoese cuisine that is made with few ingredients. Great to take on picnics and eaten cold it’s even better. The original recipe calls for many layers like the Pasqualina but you can use fewer, I use only four or five. That said, let’s prepare the Onion Pie.
Recipe from 02/06/2019 updated
Other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All Seasons
- Energy 449.08 (Kcal)
- Carbohydrates 52.32 (g) of which sugars 9.21 (g)
- Proteins 17.62 (g)
- Fat 20.38 (g) of which saturated 8.84 (g)of which unsaturated 4.77 (g)
- Fibers 4.89 (g)
- Sodium 720.07 (mg)
Indicative values for a portion of 227 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.4 lbs white onions
- 2 tbsp dried porcini mushrooms (soaked and squeezed)
- 2 eggs (medium)
- 2/3 cup Parmigiano Reggiano DOP (grated)
- 7 oz cow's milk ricotta
- 4 sprigs marjoram (leaves only)
- 2 tbsp extra virgin olive oil
- 3/4 tsp fine salt
- 2 1/2 cups type 0 flour
- 2/3 cup water (warm)
- 1 1/3 tbsp extra virgin olive oil
- 1 1/2 tbsp butter
- 1 tsp fine salt
Tools
- Kitchen Scale
- Cutting Board
- Pot
- Frying Pan
- Bowl
- Baking Pan 12 x 8 inches
- Parchment Paper
Steps
Start by preparing the dough. I put all the ingredients in the mixer and then finish the dough on the pastry board. Form 5 balls and let them rest for 1 hour wrapped in plastic wrap.
Cut the onions into thin slices, throw them in a pot with boiling salted water and let them cook for 15 minutes. Put the mushrooms, previously soaked in water and then squeezed, on the cutting board and chop them.
Pour the onions into a colander and let them drain for 10 minutes. Sauté the chopped mushrooms and well-drained onions in a pan with a little oil. Once golden, turn off the heat and let them cool. In a bowl, put the eggs, Parmigiano, ricotta, salt, and marjoram broken with your hands. Mix and add the sautéed onions and mushrooms and season with salt. Mix well and let rest for 15 minutes.
Roll out the dough and make 5 very thin disks. Line the baking pan with damp and squeezed parchment paper. Lay the first disk, grease it with a little oil, place the second one and pour the filling on top. Level it and cover with the remaining three disks, greased with oil in between and on top. Fold the edges making a kind of rope, and with a toothpick make holes on the surface. Bake at 392°F (200°C) for 40-45 minutes. Serve the Genoese Onion Pie Recipe lukewarm, but it’s even better the next day.
Notes
Onions contain a lot of vitamin C and thus can help combat the flu. They also have diuretic, digestive, antihemorrhagic properties and help lower cholesterol and blood pressure. Since they have few calories, they are good to include in low-calorie diets.
