Savory pie with Tropea onion and Silano cheese

Name: Savory pie with Tropea onion and Silano cheese
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Caciocavallo silano cheese (sliced) 12.3 oz; Red Tropea onions 10.5 oz; Red wine 1.3 tbsp; Sugar 1 tsp; Water (ice cold) 2.5 oz; Butter ½ cup; Type 00 flour 1.6 cups; Whole milk 2 cups; Red Tropea onions 2.8 oz; Type 00 flour 0.4 cup; Extra virgin olive oil 3 ½ tbsp; Nutmeg (to grate) to taste; Fine salt to taste; Black pepper to taste

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Vegetarian

Difficulty: Very easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Very low

PRESENTATION

Savory pie with Tropea onion and Silano cheese is a real treat from the heart of Calabria in Southern Italy. And look, this Italian savory pie really stands out with its amazing mix of local ingredients—sweet Tropea onions and tender Silano cheese. Both are cherished throughout the region. The onions add a gentle tangy flavor, and the cheese gives just the right amount of moist creaminess to tie everything together.

This onion and cheese pie shows the best of Calabrian food, where local ingredients are super important. You'll often find this dish at family gatherings, on buffet tables, or even as a quick bite for lunch. It is sometimes called a sweet red onion pie because of the unique, mild and almost sweet flavor of Tropea onions compared to regular ones.

In spring or summer, folks enjoy this savory pie at room temperature, letting those Tropea onion flavors really shine. Silano cheese, well-loved across Calabria, gets all melty and golden when warmed—making each bite special. For sure, it's a different experience depending on how you serve it. In coastal towns or small mountain villages, the pie shows up with tiny variations—sometimes more cheese, other times a dash of herbs—but it always sticks to the main ingredients.

Thing is, this is what makes it such a great regional Italian dish—there’s pride in keeping it traditional while letting every family add their own twist. Whether sliced as an appetizer or served in big pieces for dinner, the flavor always feels like true Calabrian cuisine. This dish exemplifies why rustic Italian baking is so beloved: simple ingredients, baked until crispy on the outside and soft inside, create a taste that's unexpectedly fancy. Try it once, and you’ll see why these authentic Italian flavors are really really good. With its mix of hearty and comforting elements, this pie brings a taste of Calabria's culinary heritage to your table. It's both familiar and exciting—really, it's just super tasty.

INGREDIENTS

Caciocavallo silano cheese 12.3 oz (350 g) - (sliced)

Red Tropea onions 10.5 oz (300 g)

Red wine 1.3 tbsp (20 g)

Sugar 1 tsp

for the shortcrust pastry: Water 2.5 oz (70 g) - (ice cold); Butter ½ cup (100 g); Type 00 flour 1.6 cups (200 g)

for the béchamel: Whole milk 2 cups (500 g); Red Tropea onions 2.8 oz (80 g); Type 00 flour 0.4 cup (50 g); Extra virgin olive oil 3 ½ tbsp (50 g); Nutmeg to taste - (to grate); Fine salt to taste; Black pepper to taste

Preparation for a 10.5-inch diameter pan

To prepare the Savory pie with Tropea onion and Silano, start by preparing the Easy Shortcrust Pastry. Take a food processor and add the flour and cold butter cut into coarse pieces from the fridge, adjust with salt 1 and mix the ingredients until you get a sandy and floury dough. Pour the mixture onto a work surface shaping it like a fountain, adding little by little the ice-cold water 2. When the ingredients are uniformly mixed, wrap the dough shaped into a ball in plastic wrap 3 and let it rest in the fridge for at least 40 minutes.

While the shortcrust pastry is resting in the fridge, proceed to prepare the filling, starting with the Tropea onion. Peel off the outermost layer, then slice it not too thinly. Take a non-stick pan, drizzle a bit of extra virgin olive oil and cook your sliced Tropea onion 4 over moderate heat. Deglaze with red wine 5 and when almost cooked, add a pinch of sugar to caramelize it 6. Stir using a spoon to ensure the onion is evenly cooked. When the Tropea onion is cooked, transfer it to a bowl and let it cool slightly.

Now move on to the preparation of the Béchamel sauce. Place a drizzle of oil in a pan and sauté the finely chopped onion 7. Add the flour 8 and mix it with the onion, blending well to avoid lumps 9.

Meanwhile, heat the milk in a saucepan. When you have well blended, add the heated milk 10, flavored with nutmeg 11. Adjust with salt 12,

and pepper 13. Continue to cook and stir 14 until you get a creamy mixture 15. Then turn off the heat and set aside, covering with a lid or with plastic wrap in contact.

Meanwhile, cut 5 oz of Silano cheese first into horizontal strips and then into cubes 16, and 7 oz of Silano cheese into thin slices. At this point, you have all the preparations necessary to assemble your savory pie with Tropea onion and Silano. Using a rolling pin, roll out the shortcrust pastry dough 17. Now take a round baking dish with a diameter of 10.5 inches and line it with parchment paper. Now roll the pastry disk onto the rolling pin and unroll it over the mold 18, making it adhere well.

Use a fork to prick the rolled-out shortcrust pastry 19. Then add the previously prepared béchamel and spread it evenly over the pastry 20. Add on top of the béchamel the diced Silano cheese 21

Now also add the sliced Silano cheese 22. Lay over these ingredients spread on the shortcrust pastry the previously sautéed onion 23. Now bake your savory pie with Tropea onion and Silano in a preheated static oven at 355°F for 40 minutes (or in a convection oven at 320°F for 30 minutes). Serve and enjoy 24!

Tip

Don't have Tropea onion and Silano caciocavallo at home? Then try making this savory pie with blonde onion instead of red one or with Grana instead of Silano provola! This pie will also be great to enjoy with a puff pastry base: you'll lick your chops!