300/350 g medium white and red onions
300/350 g medium potatoes
300/350 g plum tomatoes
60 g of breadcrumbs
Extra virgin olive oil and salt to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. spumante Brut
Clean and wash the onions, then peel them and cut them into thin slices. Also wash and peel the potatoes, then cut them into slices. Blanch the tomatoes in boiling water, drain them and deprive them of the peel, cut them in half, remove the seeds and then cut into strips. Grease well a medium to large pan with the oil and make the alternating layers of potatoes, onions and tomatoes, sprinkle each layer with the breadcrumbs and sprinkling with a little oil. When the ingredients are finished sprinkle the surface with more breadcrumbs, drizzle with oil and even move the pan in the preheated oven at 180 C degrees and cook for three quarters of an hour at most until the surface is lightly browned. If you want to speed up the final part of the proceedings before preparing the ingredients, you can pre-steaming separately potatoes, onions and tomatoes and then bake in the oven, after composing the layers of the pan, for about twenty minutes.