Pissaladiere – French recipe

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The pissaladiere is a specialty of Provencal cuisine: a sort of pizza-tart, topped with caramelized onions and garnished with salty anchovies and black olives… a tasty mix of Mediterranean flavors! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Ingredients for a 13½x10-inch (35×25 cm) baking pan
For the dough
• 2 ½ cups (320 g) of all-purpose flour
• ¾ cup (180 ml) of water
• 1 tbsp (15 g) of extra virgin olive oil + as needed, for greasing
• 1 tsp (6 g) of salt
• 1/3 tsp (3 g) of malt (or sugar)
• ½ tsp (2 g) of active dry yeast (or ¼ oz-8 g of fresh yeast)
For topping
• 2,2 lbs (1 kg) of golden onions
• 2 ¾ tbsp (40 g) of extra virgin olive oil
• 2 cloves of garlic
• 5 sprigs of thyme
• 2 bay leaves
• 14 oz (400 g) of anchovies in salt (5,3 oz-150 g rinsed and drained)
• 3 tbsp (25 g) of capers in vinegar
• ¼ cup (50 g) of white sugar
• 30-35 Nicoise olives or black olives
• pepper to taste
Make the bread dough: take the bowl of a stand mixer, or a large bowl, and sift the all-purpose flour. Pour a little water into a small bowl, from the total amount, and dissolve the salt; before this, add a mixture of water, malt (or sugar), active dry yeast and oil: add the liquid ingredients all at once, whereas the salt should not be added to the yeast mixture. Beat with the paddle attachment; when the dough gathers around the paddle, we’ll switch to the dough hook. Beat in the salt and water mixture. The dough has come together, so replace the paddle with the dough hook and beat for about 4-5 min, until nice and smooth. Form the dough into a ball shape and place in a bowl, lightly greased with oil, cover with cling film and allow to rise for about 2 hours until doubled in size. As an alternative, you can use puff pastry or shortcrust pastry; you can make them from scratch (watch the recipes on the Yellowsaffron channel) or buy them ready-made. Let it rest at a room temperature between 82°F (28°C) and 86°F (30°C). Put the extra virgin olive oil in a large pan, crush or chop 2 cloves of garlic and sauté until light brown, then add the golden onions, that have been peeled, cut in half and thinly sliced. Cook until softened, not browned; keep the heat low and immediately add the chopped thyme and bay leaves, the sugar and freshly ground pepper. Don’t add salt as a mixture of chopped capers and anchovies will be added later. Mix well and cover with a lid; if it dries out, you can add 1-2 tbsp of hot water. Be careful not to brown or burn the onions. The onions are almost done, they are pretty soft, but not mushy. Meanwhile chop the capers, that have been drained of vinegar and squeezed, together with 1¾ oz (50 g) of anchovies. The anchovies in salt must be rinsed and drained in this way: place in a container and wash repeatedly under cold running water, very gently to keep them from breaking up; after rinsing off the salt, soak in cold water for 2-3 hours, changing the soaking water very often for a milder flavor. Separate the anchovies into 2 fillets, remove the guts and place on kitchen paper to drain. 14 oz (400 g) of anchovies in salt should make about 5,3 oz (150 g) of cleaned fillets; weigh out 1¾ oz (50 g) and chop with the capers. The onions are nice and softened, with no liquid left in the pan, turn off the heat and add the chopped capers and anchovies while the onions are still hot, so the anchovies can melt. The pissaladiere takes its name from the pissalat, which refers to the anchovy sauce that was originally used for topping the pissaladiere, whereas nowadays the recipe calls for fillets of anchovies in salt, rinsed and drained, just as we did. Once well blended, allow the mixture to cool. Preheat a static oven to 430°F (220°C) with the baking tray inside. Take a 13½x10-inch (35×25 cm) baking pan and grease with oil, take the dough and press it out with your fingers to cover the bottom of the pan. Top the dough with the cooled onion, caper and anchovy mixture, leaving a border of ¾ inch (2 cm) uncovered. Decorate the top with the remaining anchovies; lay the fillets along the diagonal lines and create a criss-cross pattern. The anchovies are undoubtedly the star of this recipe: the name pissalat literally means “salted fish” and it clearly refers to the anchovies. There is also an Italian version of the pissaladiere that is called pizzalandrea, pissadella or sardenaria, because often it was made with the cheaper sardines. Once the grid is done, fill the empty spaces between the lines with the olives. This recipe calls for cailettes, black olives from Nice, but if not available you can use taggiasca olives or local black olives. Anchovies in salt are better, as long as you rinse them well, whereas anchovies in oil would make your pissaladiere too salty. Bake at 430°F (220°C) for about 25 min.

Today we’ll enjoy the delights of Provencal cuisine by making the pissaladiere a sort of pizza tart with a crust made from bread dough topped with caramelized onions and garnished with salty Angeles and black olives a tasty mix of Mediterranean flavors let’s see the recipe ingredients for a baking pan about 13

And a half inches by 10 inches for the dough two and a half cups of all-purpose flour 3/4 cup of water 1 tablespoon of extra virgin olive oil plus as needed for greasing 1 teaspoon of salt 1/3 teaspoon of mold or sugar 1/2 a teaspoon of

Active dry yeast or a quarter ounce of fresh yeast for topping 2.2 pounds of golden o’neill’s 12 3/4 tablespoons of extra virgin olive oil 2 cloves of garlic 5 sprigs of thyme to Bailey’s 14 ounces of anchovies and salt 5 point three ounces rinsed and drained 3 tablespoons of capers in

Vinegar 1/4 cup of white sugar 3035 minutes was all is of black olives pepper to taste first of all make the bread dough so take the bowl of a stand mixer or a large bowl if working by hand and sift the all-purpose flour now pour a little water into a small

Bowl from the total amount and dissolve the salt but before this we’ll add a mixture of water mold or sugar if you don’t have mode acted rice and oil so add mode and the oil in this way will add the liquid ingredients all at once whereas

The salt should not be added to the yeast mixture now beat with a paddle attachment when the dog gathers around the paddle will switch to the dough hook and beat for at least another four five minutes at medium speed now between the salt and water mixture the dough has come together so replace

The paddle with the dough hook sub before and beat for about 4-5 minutes until nice and smooth here we are the dough is ready form into a bowl shape and place in a bowl lightly greased with oil cover with cling film and allow to rise for about two hours

Until doubled in size as an alternative to bread dough you can use puff pastry will show press pastry you can make them from scratch watching the recipes on the yellow saffron channel or buy them ready-made at the supermarket let it rest at a room temperature between 82 and 86 degrees while the

Dough is rising move on to the top boom for the pissaladiere put the extra virgin olive oil in a large pan crush or a chopped 2 cloves of garlic and saute until light brown then add the golden onions that have been peeled cut in half and thinly sliced so at the sliced onions

And cook until softened but not browned so keep the hit low and immediately at the top thyme and bay leaves the sugar and freshly ground pepper don’t add salt as a mixture of chopped capers and anchovies will be added later now mix well and cover with a lid if it

Dries out you can add one or two tablespoons of hot water it shouldn’t be necessary be very careful not to brown or burn the onions here we are the onions are almost done they’re pretty soft as you can see but not mushy another few minutes and we’ll

Turn off the heat meanwhile chop the capers that have been previously drained of vinegar and squeezed together with one of three quarter ounces of anchovies the anchovies in salt must be rinsed and drained in this way place them in a container and wash repeatedly under cold running water very gently to keep them

From breaking up after rinsing off the salt soak in cold water for 2-3 hours changing the soaking water very often for a milder flavour after that separate the anchovies into two pellets and remove the guts then place on kitchen paper to drain 14 ounces of anchovies and salt should make about five point

Three ounces of clean Phillips way out one 3/4 ounces and chopped with the capers as I was saying before then we’ll add the resulting mixture to the onions okay the onions are nice and softened with no liquid left in the pan so turn off the heat and add the chopped capers

And anchovies while the onions are still hot so the anchovies can melt the pissaladiere takes its name from the pasilla which refers to the anchovy sauce that was originally used for topping the pissaladiere whereas nowadays the recipe calls for pellets of anchovies in salt rinsed and drained

Just as with it once well blend it allow the mixture to cool now it’s time to assemble the pistol idea first preheat the oven to 430 degrees with a baking tray inside so that it’s nice and hot take a baking pan about 13 and a half inches by 10 inches

And grease with oil then take the dough which has risen by now and press it out with your fingers to cover the bottom of the pan as the dough should be quite thin after that will top the dough with a cold on paper and to be

Mixture live in a border of precut range uncovered so at the onion mixture and spread it out evenly to about three-quarter inch from the edges as just set that’s it now decorate the top with remaining anchovies lay the felons along the diagonal lines starting from the two corners and create

A crisscross pattern as you can see the entries are undoubtedly the star of this recipe the name peace Allah literally means salted fish and it clearly refers to the anchovies there is also an Italian version of the pissaladiere that is called Pizza Andrea miss Adella or something area because often it was made

With the cheaper sardines there are a few differences of course the pizza land area add tomato to the onions a marjoram to the other magic herbs once the grid is done we’ll fill the empty spaces between the lines where the olives this recipe calls for khayat’s black olives from nice but it’s not

Available you can use to just how olives on local black olives and now add the olives for this recipe and revision salt are better as long as you rinse them well Marez anchovies an oil would make your Bissell idea to salt after adding the olives bait the Bissell

Idea at 430 degrees for about 25 minutes our Pisidia is ready it’s a great appetizer idea perhaps served with a glass of cool white wine see you next video recipe you