1 pie crust (300 grams) – ready to go

3 big potatoes

3 or 4 big red onions

2 tbs honey

40 grams butter (salted or unsalted both work).

1 tbs curry powder

1 tsp thyme

salt and pepper

2 tbs extra virgin olive oil

Pre-heat oven to 180° degrees.

Clean and slice finely the onions. Peel and slice finely the potatoes.

In a pie tin, melt the honey on medium heat, add the curry and let fry for a couple of minutes, retain from heat and add the butter.

Put all sliced potatoes, when they are all into the tin, season with salt and pepper. Now put all sliced onions. Season with salt and pepper and add the olive oil and the thyme.

Cover with the pie crust (max 2 mm thick), and bake for 40 minutes.

When done, turn it upside down onto the service plate when still hot. Serve warm.

Sauteed Potatoes

500 gr patatine novelle / 500 grams small potatoes

80 gr guanciale di maiale / 80 grams pork belly

Sale e pepe / salt & pepper

Olio d’oliva / Olive oil

(facoltativo / optional: 1 piccola cipolla tritata / 1 small onion chopped)

Lessare le patate.

Boil the potatoes.

Soffriggere il guanciale (e la cipolla se la volete mettere) con 3 cucchiai di olio d’oliva. Una volta doari, unire le patate e schicciarle leggermente (devono rimanere intere).

Fry the pork belly (and the onion if you like) with 3 tablespoons the oil. once golden add the potatoes and crush them a little (they must keep the shape).

Fare saltare a fuoco vivace per 15/20 minuti o finché non iniziano a diventare croccanti.

Fry this all for 15/20 minutes or until the potatoes peel is getting brown.