Tartare de boeuf
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Speciality of Provence : La Pissaladière
Discover the typical dish of the Provence region: The pissaladière accompanied by the Domaine Les Grandes Costes.The typical Pissaladière of Provence
Ingrédients
- To make 2 pissaladières of 30 cm, the dough :
- 500 grams of Flour
- 300 ml of water
- 1 large pinch of salt
- 1 half cube of baker's yeast
- 1 tablespoon of olive oil
- For the topping of the 2 pizzas:
- Yellow onions (1kg or the weight you want according to your preference)
- Some herbs of Provence
- 10 black olives
- 10 anchovies
- 4 tablespoons of olive oil
- Pepper
Présentation
- 1In a bowl, place the flour, salt and baking powder.
- 2Mix everything together by adding water and knead for 5 minutes.
- 3After obtaining a homogeneous ball, add the olive oil and repeat the kneading step for 5 minutes.
- 4Place the dough in a bowl covered with plastic wrap and let it rise at room temperature for 1 hour.
- 5Peel your onions and slice them into thin strips.
- 6Place them in a bowl in the microwave with 2 tablespoons of water for 8 minutes.
- 7In a frying pan, fry the onions cooked in the microwave with the olive oil, a little Provencal herbs and 2 anchovies mixed together.
- 8Take your ball of pizza dough that has risen. Divide it in half to form two 30 cm pissaladière. Roll out the dough.
- 9Add your mixture of onions, herbes de Provence and Anchovies to your pissaladière dough.
- 10Add a few black olives and some anchovies to the pissaladière before putting it in the oven.
- 11Place the pizza in the oven to bake at 240°C for 15 minutes.
Nothing like mixing flavours!
CAVAVIN offers you to accompany the pissaladière with a Pic-Saint-Loup "La Ruche" from Domaine Les Grandes Costes. The aromas of spices, fresh fruit and minerals will sublimate the power of the anchovy.
