N ice is of course the Nice Carnival, but also the sea, a lilting accent of southern France and the gastronomic specialties full of sunshine!
Among the specialties of Nice you can not escape the Pissaladière, as an appetizer or main course with salad, hot or cold, Pissaladière eat without hunger!
Ingredients
For the dough:
200 g flour
1 / 2 cube (or bag) of yeast
2 tsp. tablespoon olive oil a glass of water
For the filling:
1 kg of onions
olive oil
Herbs de Provence
Pepper
Anchovies in salt (a dozen)
Black olives
Preparation
The dough must be prepared well in advance so as to let rise.
On a large wooden board to make a pile with the flour, add a pinch of salt and pour olive oil in the middle.
Dissolve the yeast in a glass of warm water, then pour in the middle of the flour.
Knead dough a few minutes until it is sufficiently elastic and forms a ball.
Place dough in a large bowl and let stand for 30 min / 1h. During
this time, fry the onions in a large skillet with a few tablespoon of olive oil.
Add pepper and herbes de Provence.
Sauté over low heat, stirring constantly. The onions should be lightly browned and fluxes, but they should not brown!
Once the dough rested, the etalle on a baking sheet lined with parchment paper or a buttered pie beforehand.
Add the onions and spread the anchovies and olives on it.
pissaladière Place in preheated oven at 220 º C for twenty minutes.
Bon appetite!
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