Ingredients
- 500 g onions from Acquaviva;
- 7 Regina-type tomatoes;
- Breadcrumbs to taste
- Capers to taste
- Parsley to taste
- l’Equilibrato EVO Olive oil q.b.;
- Salt to taste;
- Pepper to taste;
Procedure
- Clean and cut the onions into slices of about 0.5 cm.
- Place the slices in a non-stick pan and season with chopped tomatoes, capers, salt, pepper and chopped parsley.
- Cover it with breadcrumbs and plenty of l’Equilibrato EVO Olive oil.
- Preheat the oven to 180° and bake in ventilated mode for 40 minutes.