Erica De Mane

Recipe in text below: Roasted Red Onion Crostata with Anchovies, Thyme, and Sherry Wine Vinegar

I took a couple of weeks off from blogging to regain my head after the election. I’ve come out less sad but with a lingering feeling of disgust that has been working its way into my dreams. Obnoxious dreams. Among other things, I’m worrying about immigrant families being torn apart and all the heartbreak that will create. Promises made, promises kept.

And speaking of immigrants, last week I made my way down to Little Italy to check out the newly reopened Italian American Museum, on Mulberry Street. Didn’t know there was such a thing? It opened in 2008 in the elegant nineteenth-century Stabile bank building on the corner of Mulberry and Grand. I visited a bunch of times back then, always expecting it to be something more. Ellis Island ship manifestos are fine, but they’re really only interesting if your own grandmother is on one. I wanted the place to have more. More of what? More of the sounds, colors, and smells that have made up the Italian American experience. Several times I proposed to the director what I thought were fun and exciting culinary programs, but there was no follow-through.

The Stabile building was demolished in 2014 for what looks like purely financial gain for developers. The 1830s building was not protected by the city’s landmarks preservation laws, even though it was structurally intact.  There was a lot of protest at the time, but the developers won out. A higher building now stands in its place. In it the Italian American Museum has reemerged.

The main exhibit there now is a collection of puppets made by a Sicilian family named Manteo who settled in Little Italy in the 1920s and began making Sicilian-style marionettes and putting on shows for the community. The things are lovely and funny, with all hand-hammered metal and historical costumes. They are almost life-size. There were a few of the puppets on display at the previous museum, but the new place is showing a lot of them, so a step up, I guess. This new space, which includes a 60-seat theater, looks to be about three times the size of the old one. I’m not sure what they’re planning to fill it with, but  I’m optimistic that they’ve got ideas.

In addition to getting mildly excited by the return of the Italian American Museum, I’ve been purchasing a lot of round red onions, a good cool-weather item. I love their deep crimson color, their glossiness, and the pretty rings of red you see when you slice into them. I eat them raw, but they’re also good cooked, as most varieties retain their strength and their sweetness gets concentrated.

Nobody I spoke to at grocery stores or the Union Square Greenmarket knew what varieties they were selling. Maybe Red Bull, or Red Burgermeister, or Giant Red Hamburger. Those are a few names I found on Google. I bought beautiful ones from Madura Farms. The seller, who was not someone who works at the farm,  said they were a type of Spanish onion. They were powerful but cooked up sweet, and, importantly, they held their shape after being baked two times. I cut them into thick rings so they looked almost like roses after being baked into a crostata. I’ll be making the crostata again for Thanksgiving.

If you’d like to give it a try, you’ll want to start with the pastry, so it’ll have time to rest. Here’s what you’ll need for that:

2 cups unbleached white flour, plus a little extra for rolling out the dough
About a teaspoon of salt
A tablespoon of sugar
The leaves from about 6 thyme sprigs
1¼ sticks cold unsalted butter, cut into little pieces
⅓ cup dry Marsala, chilled
1 teaspoon sherry wine vinegar

Put the flour, salt, sugar, and thyme leaves into a food processor, and pulse a few times to blend. Add the butter, and pulse a few more times so you break the butter up further. Add the Marsala and the vinegar, and pulse briefly until you have a bowl of moist crumble that holds together when you pinch it.

Turn the crumble out onto a work surface, and press it together into a ball. Next flatten it out into a thick disk. Cover it with plastic wrap, and stick it in the refrigerator for at least an hour or as long as overnight before using it.

Set the oven for 350 degrees. For the filling, you’ll want to purchase two large,  round, shiny red onions. Peel off their papery outer skin and then slice them into ¼ inch thick rounds. You’ll want a dozen or so slices. Coat a large sheet pan with olive oil. Place the rounds on top in one layer. Drizzle them generously with olive oil, sprinkle on little dry Marsala, and season them with salt and black pepper. Roast them until they’re slightly browned, tender, and fragrant, about 20 minutes. Sprinkle them with drops of sherry wine vinegar, not too much but just enough to balance the sweetness of the onions. Let them cool.

While the onions are cooling, take 8 or 9 good-quality oil-packed anchovies, and mash them up in a mortar. Work in enough olive oil to form a thick paste. Add a few drops of sherry wine vinegar and mix it in.

Turn up the oven to 400. Roll out the dough to an approximately 10-inch round and place it on a buttered sheet pan. Brush the dough with the anchovy paste, leaving about an inch rim all around. Add a thin layer of grated Gruyère, which not only will taste good but will also help hold the tart together. Layer in the onion rounds. They should be a tight fit. I find a spatula works well for getting the rounds off the pan in one piece. Sprinkle the onions with freshly chopped thyme leaves.  Fold the edges up all around, so you have an approximately 1-inch border of fairly neat folds. Press the folds down so they stay put, and give everything a drizzle of olive oil and a sprinkling of sugar.

Bake until the crust and onions are nicely golden, about 25 minutes. Let it cool for about 10 minutes before slicing. You’ll now have an antipasto offering for 5 or 6 people.