Pissaladière (2)
Instructions
Wilt slowly in 3 tablespoons oil onions finely chopped garlic and reducing them into puree (with the help of a few tablespoons of water).
Half-cooked add capers, crushed in a mortar, salt and pepper.
Oil a baking plate; spread the dough edges rialzandola; deploy the purée, olives, anchovy fillets, a drizzle of oil.
Fold the edges and bake at 220 degrees.
Ingredients and dosing for 4 persons
- 500 g of pasta pasta integral type
- 1500 g of white onions
- 10 anchovies
- 1 tablespoon of capers
- Black olives
- 2 cloves of garlic
- 4 tablespoons of olive oil extra virgin
- Sea salt
- Pepper