Pasta And Potatoes 'a Ra Tieddra'

Preparation:

Preparation: In a pan with high sides, possibly made of tinned copper ('a tieddra), arrange in layers, after greasing it with oil, the raw pasta, the potatoes sliced into thin discs, the onions also finely sliced, the tomatoes and shredded celery, a sprinkling of cheese, a pinch of oregano, red pepper and salt, a splash of oil. Continue to form the layers, sprinkling the surface with breadcrumbs, after the last generous splash of oil. Bake in the oven with the pan covered. It is an antique dish from Cosentino and was originally cooked in a country oven with red-hot charcoal placed on the tin lid. In the Cosentino countryside there are still those who carry out this ancient typical cooking.