Onion Porridge Cake with Lardo

Rating: 2.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Yeast dough:


Preparation time:


1. dissolve yeast in 150 ml lukewarm water. Knead with flour, 1 pinch of salt and oil in a food processor with the dough hooks until smooth. Cover and let rise in a warm place for 45 min. Place an oven rack on the lowest shelf of the oven and place a pizza stone (see box on page 24) on it. Preheat the stone at 240 °C (gas 4-5, convection oven not recommended) for 1 hour.

Cut the onion into thin strips. Clean leek and cut diagonally into narrow rings. Heat oil in a frying pan. Sauté onions, leeks and rosemary in it, cool. Cut off the plums.

Roll out dough thinly on a floured surface (30-32 cm ø). Place on parchment paper. Spread thinly with crème fraîche.

Salt, season with pepper and spread onion-porridge mixture and prunes evenly on top. Place dough with parchment paper on the pizza stone and bake for 15 min.

Cut the lardo into thin slices. Remove the onion pie from the stove and cut into pieces. Spread lardo evenly on top and bring to table on the spot.

Tip If you want to bake the pie without a pizza stone: Place on a baking sheet covered with parchment paper and bake in a heated oven at 240 °C (gas 4-5, convection oven not recommended) on the lowest rack for 15-20 min.

Get to the Lardo – Fine, fat bacon from Italy Giannarelli’s Lardo di Colonnata is a Tuscan specialty. The bacon comes from

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