Pissaladière Pizza Recipe – Bruno Albouze – THE REAL DEAL
Here is the ultimate pizza: The Provençale Pissaladière! A French classic from the South. Traditionally served as a first course or an appetizer with a glass of chilled rosé wine. A stunning party item!. To get the full recipe go to www.brunoskitchen.net Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!» http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Bread Knife / Shogun Series / VG10 / 10.25" https://goo.gl/nQbgT2 Pastry bowls http://goo.gl/pTTBc7 John Boos cutting board http://goo.gl/Kw9Zfc Pro Portable Electronic Balance http://goo.gl/DYweuq Baking sheet http://goo.gl/SwkLrE Pizza stone http://goo.gl/AhPeSP Wire cooling rack http://goo.gl/V3BzHp Dexter Russell Pizza Cutter http://goo.gl/xKGkGs Pissaladière Recipe Onion Mixture (For one pizza / 8oz/250g). 6 ea. (2.6lb./1.2kg) yellow onions, thinly sliced (Onions will reduce by half once cooked). 1 Tbsp (15g) butter 3 Tbsp (45ml) extra virgin olive oil 1 ea. bay leaf 1 Tbsp (10g) brown sugar 1 Tbsp ≈ 6 ea. anchovies, chopped Since anchovies are salty, reajust seasoning accordingly and at the end. Topping Herbed oil: make a couple of days in advance and refrigerate if adding crushed garlic. Combine a few pinches of herbes de Provence with a bay leaf, some fresh thyme, rosemary, oregano and cover with extra virgin olive oil. A small jar of anchovies, cut in half lengthwise An assortment of pitted olives such as cured black olives, green olives, kalamata, Niçoise… Method In a hot pot or dutch oven, add butter and olive oil. Stir in sliced onions and bay leaf and cook for 2 minutes on high heat. Reduce flame to low, add brown sugar and continue to cook for about 50 minutes; stirring and scraping bottom every 5 minutes or so. Add the tablespoon of chopped anchovies and continue to cook for 10 minutes more; on low heat. Discard bay leaf and transfer onion mixture onto a plate to cool. See more at www.brunoskitchen.net