Old-fashioned Onion Pie

Preparation:

Preparation: Put the raisins to macerate in the wine. Grease and flour a baking tray and line it with the shortcrust pastry rolled into a disc, taking care to make it go up a bit even on the edge. Prick the bottom and edges with a fork. Model yourself over a sheet of aluminum foil and check that it adheres well to the walls. Filled with dried legumes. Put in the oven at 160 degrees for 15 minutes. Cut the onions into thin slices and let them dry in a pan with the butter. As soon as they are golden, add the ox marrow, the raisins with the wine, a pinch of sugar. Mix, add salt and pepper and let the wine evaporate. Remove the paper and legumes from the pan, pour in the mixture. Distribute it well and then finish with a grate of thin strips made from pasta scraps. Brush them with a little melted butter. Bake in the oven at 180 degrees for half an hour. Serve it warm cut into wedges. Accompanying wines: Barbera D'Alba DOC, Rosso Piceno DOC, Donnici DOC.