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X Italian Vegetable and Side Dishes
Patate al Forno/Baked Potato-Tomato Casserole (with onions and olive oil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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4 potatoes ( 1 1/2 pounds)
1 tablespoon olive oil
1 1/2 cups sliced onions
2 tomatoes, cut in sixths
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons butter


Peel the potatoes and cut into eights.

Grease a casserole with the oil.

Put the potatoes, onions, tomatoes, salt and pepper in it.

Dot with the butter.

Bake in a 400 degrees oven 50 minutes, or until browned.

Mix occasionally.

Serves: 4-6


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Jan Van Cappelle: Boats near the coast, 1650-1.

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