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Granny White
Pissaladiere la Menagere
5
1
1
1
oz plain flour
1/2 oz butter
egg
/2 oz yeast
salt
water
1
2
1
1
1/4 lb onions, thinly sliced
tomatoes, skinned and chopped
2 anchovy fillets
2 black olives, pitted
salt and pepper
olive oil
Cut butter into small pieces and rub it into flour. Add a good
pinch of salt. Make a well in the centre, put in the egg and the
yeast dissolved in about 2 tablespoons tepid water. Mix and knead
until the dough comes away clean from the sides of the bowl. Shape
into a ball, make a deep cross−cut on the top, put on a floured
plate, cover with a floured cloth, and leave in a warm place to
rise for 2 hours.
Heat 3 or 4 tablespoons of olive oil in a heavy fry−pan. Put in
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