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Pissaladière

Pissaladière

Mathieu Rostaing-Tayard | 3/14/23
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serves 8

Preparation time: 25 min

Cooking time : 15 min

Resting time : 27 h

 

Sourdough dough

  • 250 g flour
  • 135 ml water
  • 2 g yeast
  • 37 g sourdough
  • 7 g fine salt
  • 5 g sugar
  • 20 cl olive oil

Topping

  • A dozen smoked anchovies from Getaria
  • Colatura (anchovy essence)
  • 5 red onions
  • olive oil
  • Bay leaves
  • Bear's garlic
  • 2 tablespoons durum wheat semolina

Dressing

  • A dozen slices of pork belly (from the Basque Country)
  • Thyme flowers

 

1 - Prepare the sourdough dough: knead together all the ingredients (except the olive oil), then drizzle in the olive oil. Leave the dough to rest at room temperature for 3 hours. Make a flap, then place the dough in the refrigerator for 24 h.

2 - Prepare the onions: peel, slice and sweat the red onions in olive oil with bay leaves, without browning. Season with colatura at the end of cooking. Drain the onions and set aside in a cool place. Reduce the cooking juices.

3 - Brush a stainless steel platewith olive oil (to prevent the leaves from sticking) and lay the wild garlic leaves flat. Quickly brown them with a blowtorch.

4 - Roll out the dough as thinly as possible using durum wheat semolina. Spread a thin layer of cooked onions over the dough. Place in the oven at 230°C (gas mark 7-8) and cook for 6 to 8 minutes on a baking sheet.

5 - Presentation: cut thin slices of pissaladière. Place a half-spoonful of reduced onion juice, a smoked Getaria anchovy, a leaf of wild garlic, a thin slice of pork belly and thyme flowers.

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