| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Potatoes. |
| 1 |
lg |
Onion. |
| 1/2 |
l |
White wine. |
| 3 |
tb |
Groundnut oil. |
| 3 |
|
Knobs of butter. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Preheat the oven (gas mark 7 / 425F / 220C). Meanwhile, peel and wash the
potatoes, then slice them in rings. Peel the onion and slice it, also in
rings.
2 Heat the oil in a frying pan, and fry the onion rings until golden.
Season.
3 Put a layer of potatoes in a greased ovenproof dish, followed by a layer
of onions and another of potatoes. Add the knobs of butter. Season, pour in
the wine. Bake for 1 hour.
The word "boulanger" ("baker") comes from "boulenc" in the Picardy dialect,
meaning "maker of balls of bread".
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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