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Pie pissalader

Savory pastries — Cake pissalader

simple pie recipes

We will need these ingredients:
• 1 piece of the dough for pizza
• 4 tbsp. l. olive oil
• 450 g onions (cut into thin rings)
• 1 hour. L. Sahara
• 1 can of anchovies in oil (oil drain)
• olives, pitted

• Rectangular baking sheet with walls of 28 x 18 cm
• frying flat sheet

Cooking method:
1 Prepare yeast dough.

2 Heat the olive oil in the frying pan and put tolstodonnoy chopped onion rings. Sauté until the onion is soft and translucent. Season with salt and pepper to taste, sprinkle with sugar, stir and remove from heat.

3 Preheat the oven to 220 ° C. Preheat oven frying sheet. Put the dough on a surface sprinkled with flour and knead for 2-3 minutes. Stretch the dough on the size of the pan. Spread it evenly onion stuffing. Cut the anchovies in half lengthwise, spread with onion anchovies in the form of mesh and attach to each well on the olive tree. Allow the cake to go 15 minutes. Put the pan on a hot frying pissaladerom sheet in the oven and bake for about 20 minutes, until the dough propechetsya and golden.

About the dish:
Serves 4:
Preparation time: 15 minutes 1 we -korzh; 20 minutes — filling
Preparation time: 20 minutes
The temperature of the oven: 220 ° C
Pissalader traditionally cooked on flat shortcake yeast as pizza, although he — a proud native of Provence, the French province. Serve slices of cake with a green salad.

No less tasty turn pissalader with the same filling, but on the other flat shortcake. Roll out the puff pastry ready in a circle and pass on baking sheet. Knife to schedule a test, circle, stepping back from the edge of 1 cm. Pinned the dough with a fork. Brush the edges with beaten egg. Put in the center (inside the circle) prepared onions, anchovies and olives. Bake at 200 «C, until the dough is lightly browned and propechetsya.

Origin pissaladera:
In France, the cake is sometimes called Provencal pizza, though, unlike the classic pizza from the South of Italy, in pissaladere no cheese and tomatoes are extremely rare. Anchovies and olives in the stuffing gently point out that the cake — the creation of chefs from Provence, the French region of the south.


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