Summary
Pissaladiere
SOMETHING of a French version of pizza, it tends to be made with caramelised onions and anchovies. The secret is to cook the onions slowly; you want to soften them without letting them go brown. Serve pissaladiere warm or at room temperature with a crisp green salad and a delicious bottle of chilled, dry white wine.See the full content of this document
Extract
Today's Recipe ; ...Eating In
400g plain flour, sifted 1 teaspoon Maldon sea salt 14g dried...
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