FLAVOURS OF FRANCE

Serves 4-6

Living France - - Contents -

A recipe for Provençal pissal­adière, plus a closer look at the Pinot Noir grape va­ri­ety

FOR THE TOPPING:

about 7 tbsp olive oil 4 large onions (800g/13⁄4lb), thinly sliced 1 tbsp thyme leaves, stripped from their stalks about 24 (not too large) an­chovy fil­lets in oil, drained about 18 whole pit­ted black olives freshly ground black pep­per

FOR THE DOUGH:

1 sa­chet (7g/1½ tsp) dried yeast a pinch of sugar 150ml (2/3 cup) tepid wa­ter 250g (2 cups) plain (all-pur­pose) flour 2 pinches of salt 1 tbsp olive oil

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