The Genoese onion pie is a typical savory pie from Liguria 🙂
In these days of sweltering heat, I don’t feel like turning on the oven, but every now and then I want to cook different dishes like savory pies.
And as we know, in this case, these pies require baking.
This savory pie, which is prepared in my area, is very good, and the base is made with ‘pasta matta’ 🙂
‘Pasta matta’ is widely used here and is the base of many savory pies.
The filling is made of onions and prescinseua.
Prescinseua is widely used here and has a consistency between yogurt and ricotta.
Prescinseua is only found here in Liguria, and if you want to try making it, you can use yogurt and ricotta instead.
I didn’t use eggs in the filling, but those who prefer can add one.
P.S.: Besides this recipe, you can also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 40 Minutes
- Preparation time: 30 Minutes
- Portions: 11-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 461.29 (Kcal)
- Carbohydrates 62.97 (g) of which sugars 10.38 (g)
- Proteins 15.07 (g)
- Fat 18.52 (g) of which saturated 3.75 (g)of which unsaturated 1.21 (g)
- Fibers 5.09 (g)
- Sodium 682.01 (mg)
Indicative values for a portion of 200 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 for Genoese Onion Pie
- 2 cups all-purpose flour
- 1/2 cup water (at room temperature)
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 2.2 lbs white onions
- 250 g prescinseua (or 125 g yogurt + 125 g ricotta)
- 1/2 cup grated Parmesan cheese
- 1 drizzle extra virgin olive oil (+ a drizzle of oil to use on the surface)
- to taste marjoram
- to taste salt
- 1 glass water
Tools
- 2 Bowls
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
- 1 Parchment Paper
- 1 Baking Pan
Steps for Genoese Onion Pie
Prepare the ‘pasta matta’:
on the table, pour the flour, water, vinegar, oil, and salt.
Knead the dough with your hands to form an elastic and soft ball.
Place it in a bowl and let it rest at room temperature for at least 40 minutes.
Prepare the filling:Peel the onions, wash them, and slice them.
Heat the pan with a drizzle of oil, add the onions with a glass of water, cover with a lid, and cook for about 30 minutes, stirring occasionally with a wooden spoon.
Turn off the heat and let it cool.
In a bowl, pour the stewed onions, prescinseua or ricotta with yogurt, grated cheese, marjoram, salt, and oil. Mix the mixture well.
Divide the ball into 2 parts, one slightly larger than the other.
Line a baking pan with parchment paper and place the slightly larger dough after rolling it out with a rolling pin.
Add the filling and cover with the other half of the dough previously rolled out. Seal the edges well.
Brush the surface with a drizzle of oil.
Preheat the oven to 355°F in static mode and bake the Genoese onion pie for about an hour.
It’s good both warm and cold.
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