Ingredients
For dough
1/4 cup Spry (shortening)
2 cups flour, sifted
3 teaspoons baking powder
3 egg yolks
3/4 cup cold milk
1 cup thin sour cream
For topping
2 cups onions, coarsely chopped
salt and pepper
1/4 cup olive oil
Directions
Sift flour with baking powder and salt; sift again and cut in shortening as you would for baking powder biscuits, then stir in milk to make a soft dough.
Turn dough onto a lightly floured board and knead; roll out to 1/2-inch thickness.
Fry onions in olive oil until soft and transparent, stirring constantly; season and turn mixture into a shallow baking pan.
Place rolled out dough over onions.
Beat together sour cream and egg yolks, season and spread over dough.
Bake in a very hot oven (450 degrees F.) for 12 to 15 minutes.
To serve, cut into individual servings.
Serves 15.
Note: Individual breads can be made if desired by using small, individual size baking pans.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |