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Pissaladière et al

Posted by yjme-181229 - Created: 16 years ago
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Posted by yjme-181229 - 16 years ago

Leslie! What a star you are! Brilliant, thanks, can't wait to have a go!

Just in case anybody new to the area doesn't know what on earth we are talking about, it's the onion slices with anchovies......delicious. Goes down wonderfully with a cold rosé. Or anything for that matter!


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Posted by leslie-179832 - 16 years ago


Yes have made it amny times. One of my favorite recipes.  i will share it with you. But the way to make it easy is to get all of your ingriedients ready first and laid out/measured/chopped etc...Then it's just go!


Make your dough first andthen do the rest of the recipe.

For the dough:

1 pkg. dry yeast

1.5 cups warm water

1/4 teaspoon sugar

3.5 cups all purpose flour

1 tsp salt

2 tablespoons olive oil, plus some more to coat the bowl.

Dissolve your yeast  and sugar in 1/2 cup of warm water . let stand till foamy (5-10) minutes. ( make sure water is not too hot or you will kill yeast)

Place flour and salt in bowl and make a well in center. stir in the yeast mixture, remaining warm water and oil.

working with you hands, mix to form a dough. add more flour if too sticky. Turn your dough onto a flour surface and need it tillsmooth. The needing is fun, but remebe to work in a counter clockwise direction and push the dough away from you before each turn.  Do this until is smooth and eleastic. It will take about 5-8 minutes.

put dough in a bowl that has been greased with oil and let rise in a warm place. Terrace perhaps? Cover it with plastic wrap and wait for it to double in size. About 1.5 hours.


For the topping:

5 tablespoons olive oil

5 large onions-THINLY sliced

2 teaspoons sugar

2 teaspoons salt

4 cloves of garlic-minced

24 anchovy fillets-soaked in water 10 minutes ( gets rid of some of the salt)

24 nicoise olives- you can pit them if you want, but not a must do.

ground black pepper

1/2 cup finely minced parlsey

Heat 2 tablespoons oil over high heat

add half the onions and saute on the high heat until they begin to soften. About 5-6 minutes. REMOVE and RESERVE.

REPEAT withthe rest of the onions and 2 more tablespoons of olive oil. When these are ready, ADD BACK the reserved onions

ADD the sugar, salt and garlic and cook COVERED over MEDIUM heat for 30 minutes.

Remove cover, turn heat to tHIGH and cook onions until dry shiny and brown. About 15 minutes. WAtch them carefully though, if they start to burn add some tablespoons of water. ( usually have to add about 2-3 during the cooking process) Reserve and let cool.

Preheat your oven to 232C. ( very hot)  Place your dough on a floured surface and roll into a long rectangle. about 1/4 inch thick. A trick here is tot ake your sheet pan and coat it with some olive oil. The place the dough on the center of pan and using you hands push the dough out to cover the pan.  Spread your onion mixture on top ( leave a 1/2 inch border of plain dough) and then take your fillets and make "X" s  ( criss cross pattern) on top of the onions. In the center of each "X" place an olive.  Grind some black pepper on top and bake in over until crust is browned about 12-15 minutes. Remove and aprinkel with parsley.