Here is the ultimate pizza: The Provençale Pissaladière! A French classic from the South. Traditionally served as a first course or an appetizer with a glass of chilled rosé wine. A stunning party item!. To get the full recipe go to www.brunoskitchen.net
Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Bread Knife / Shogun Series / VG10 / 10.25″
Pastry bowls
John Boos cutting board
Pro Portable Electronic Balance
Baking sheet
Pizza stone
Wire cooling rack
Dexter Russell Pizza Cutter
Pissaladière Recipe
Onion Mixture (For one pizza / 8oz/250g).
6 ea. (2.6lb./1.2kg) yellow onions, thinly sliced (Onions will reduce by half once cooked).
1 Tbsp (15g) butter
3 Tbsp (45ml) extra virgin olive oil
1 ea. bay leaf
1 Tbsp (10g) brown sugar
1 Tbsp ≈ 6 ea. anchovies, chopped
Since anchovies are salty, reajust seasoning accordingly and at the end.
Topping
Herbed oil: make a couple of days in advance and refrigerate if adding crushed garlic.
Combine a few pinches of herbes de Provence with a bay leaf, some fresh thyme, rosemary, oregano and cover with extra virgin olive oil.
A small jar of anchovies, cut in half lengthwise
An assortment of pitted olives such as cured black olives, green olives, kalamata, Niçoise…
Method
In a hot pot or dutch oven, add butter and olive oil. Stir in sliced onions and bay leaf and cook for 2 minutes on high heat. Reduce flame to low, add brown sugar and continue to cook for about 50 minutes; stirring and scraping bottom every 5 minutes or so. Add the tablespoon of chopped anchovies and continue to cook for 10 minutes more; on low heat. Discard bay leaf and transfer onion mixture onto a plate to cool.
See more at www.brunoskitchen.net