Typical side dish or main dish from Matera, Basilicata, a beautiful region in the south of Italy, whose capital is Potenza, a very old town surrounded by mountains.
The name of this recipe in Italian is “Arraganate”, highly probably derives from the oregano in the preparation.
Serves 2, Preparation time 20 mins, Cooking time 50-60 mins
- 5 Yellow potatoes (medium size)
- 4 ripe tomatoes
- 1 onion (Tropea Red Onion is preferable)
- 50 ml EVOO – Extra Virgin Olive Oil
- 50 g bread crumbs
- 60 g grated Pecorino cheese
- Dried Oregano, 2 tablespoons
- Salt and black ground pepper, to taste
Pre-heat the oven to 180 C / Gas 4.
Wash and dry potatoes, tomatoes and onion, slice them helping with a mandolin to a thickness of about 3 mm.
Add a tbsp of EVOO in a baking dish, place a first layer of potatoes, arrange them slightly overlapping on each others, and then put a layer of onions and one of tomatoes. Season with salt, black pepper, a bit of Evoo and sprinkle evenly with crumble bread, grated Pecorino and a tablespoon of dried oregano.
Proceed in this fashion until you finish all the ingredients (max 3 layers).
Finish by sprinkling with the bread crumbs and add the grated pecorino and a tablespoon of dried oregano and a little EVOO.
Bake in a pre-heated oven to 180 C for 50 or 60 mins.
Turn on the oven- grill for the last 5 minutes.
Let them cool down for a few minutes before serving them.