Pissaladière
Instructions
Prepare on a work surface the flour.
Put in the Middle three hundred grams of butter, 2 egg yolks, 3 decilitres of water and salt, mix well and wrap the dough in a cloth and leave it to rest in the fridge for at least ten hours.
Pasta-lined a mold of 22 cm diameter and prick the bottom with a fork, spennellatelo with a little beaten egg and bake in the oven at 220 degrees being careful that you assodi, but not browned.
Then heat the oil and join private tomatoes seeds and skins and shredded leaves, tomato paste and cook on moderate fire until the sauce from drying out.
Do Brown and soften the butter thinly sliced onions, flavored with Rosemary.
Sprinkle the bottom of the dough with Parmesan, onion and tomato sauce prepared.
With anchovies and olives finished the pie, forming a lattice shape with anchovies, brush with oil and cook in the oven at 180 degrees for about half an hour.
This dish must be served piping hot.
Ingredients and dosing for 4 persons
- 500 g of flour
- 350 g of butter
- 2 egg yolks
- 100 g of pitted black olives
- 1 box of anchovy fillets
- 6 ripe tomatoes
- 2 tablespoons of tomato paste
- 3 onions
- 2 tablespoons of grated parmesan cheese
- Rosemary
- Olive oil
- Salt
- Pepper