INGREDIENTS

INSTRUCTIONS

Crust: cut the butter into the flour, and work with your fingers  until
it looks like corn meal (note if you have a warm kitchen, it  will make
a smooth dough.  Do not a dd more flour).  Add the salt,  and mix.
Beat the egg yolk into the ice water, and add to a well in  the center
of the flour. Work with the heel of your hand un til  smooth.  Shapte
into a ball, wrap in plastic, and place in teh  refrigerator for one
hour.  Filling: Melt the butter in a large skillet over medium heat,
and add  teh onions. Stir continually until soft and lightly browned
(about 15  minutes), keeping the heat low so they don't burn.  Remove
from heat,  and season with salt and pepper to taste.  Remove the dough
from the fridge, and roll out to make a thick (1/4")  crust.  Place the
Anchovy fillets in a star shaped pattern along the  bottom, then cover
with 1/2 the olives.  Add 1/2 the onions, followed  by the rest of the
olives, and then the rest of the onions.  The pie  is open on top, so
don't cover.  Place in a 375 degree oven, and bake for 40 minutes to an
hour, until  the crust is lightly browned, and the onions are brown.
From the Sunday NYT.  Notes:  I don't know what this tastes like, since
it got eaten before  I got through the line.  The Chef's Comments: "I
took this to the departmental christmas party  on friday, and there
were no leftovers (much to my surprise), so here  it is." ~ Ferd  From:
Ferd Date: 12-15-96 (01:32) The Polka Dot Cottage, a BBS with a  taste
of home. 1-973-822-3627  Posted to MC-Recipe Digest V1 #713 by Lisa
Clarke <lisa@gaf.com> on  Aug 1, 97

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4741
Calories From Fat: 3261
Total Fat: 367.8g
Cholesterol: 790mg
Sodium: 4008mg
Potassium: 2548.6mg
Carbohydrates: 298.5g
Fiber: 29.9g
Sugar: <1g
Protein: 64.4g