Pissaladiere
This is a “pizza” from southern France. Make pizza dough (food processor dough for two pizzas is 2.5 c flour, 1 t salt; make yeast mixture of 1 C tepid water, 1 pkg yeast, a pinch of sugar and 1T olive oil). Process and let rise. Punch down, divide and make two tight balls and let sit 20 minutes before rolling out.
While dough is rising take four large onions, slice them thinly and set in a pan to sweat then caramelize, adding a pinch of sugar after sweating. I add thyme, salt and pepper. Thyme smells so good with onions.
When dough is rolled out and in the pan, add caramelized onions, and top with crisscrossed anchovies.
This is a great appetizer cut into diamonds with crusts cut off. The onions are sweet, the anchovies salty and it is a hit at any party as long as the fish-allergy people know to avoid it as the anchovies on top should be a clue.
White Bean Salad
2 cans Cannellini beans, drained and rinsed
1/2 red onion, diced
1/4 lb dry Italian Salame, diced
splash red wine vinegar
Fresh sage
Olive oil
salt and pepper
Make, mix and set in refrigerator to marinate at least 1-2 hours.
Let salad come to room temperature before serving.
