Try this tasty snack from mother-and-daugh­ter chefs Marjorie Tay­lor and Ken­dall Smith Fran­chini, who run The Cook’s Ate­lier cook­ery school and shop in Beaune, wine cap­i­tal of Bur­gundy

France - - Contents -

The Cook’s Ate­lier shares its tasty recipe for easy-to-make pissal­adières.

Makes four flat­breads; serves 8

Pissal­adière is the equiv­a­lent of a French pizza, orig­i­nat­ing in the South of France. We make ours in our bread oven year-round us­ing sea­sonal, fresh in­gre­di­ents from the local mar­ket.

FOR THE DOUGH • 1 cups/360ml warm wa­ter (about

1/2 110°F/43°C) • 21/ tsp ac­tive dry yeast

4 • 1/4 cup (60ml) ex­tra-vir­gin olive oil,

prefer­ably French, plus more for the bowl • 4 cups/500g un­bleached all-pur­pose

(plain) flour, plus more as needed • 2tsp fleur de sel • 1tsp freshly ground black pep­per • 2tbsp fresh thyme leaves (op­tional)

FOR THE TOP­PING • 1 lb/680g new po­ta­toes, scrubbed

1/2 • 4 green (spring) onions, trimmed, green

part re­served for gar­nish • Ex­tra-vir­gin olive oil, prefer­ably French • 16 slices jam­bon cru (dry-cured ham) or

pro­sciutto • Leaves from 2 sprigs rose­mary, finely

chopped • Fleur de sel and freshly ground black

pep­per • Hand­ful of fresh chervil leaves, for gar­nish


Make the dough: In a large bowl, com­bine the warm wa­ter and yeast, and whisk to dis­solve the yeast. Let the yeast proof for 10 to 15 min­utes. Add the olive oil and stir to com­bine.


In a sec­ond large bowl, whisk to­gether the flour, salt, pep­per, and thyme, if us­ing. Add this mix­ture to the proofed yeast and stir un­til smooth.


Lightly oil a large bowl. Turn the flour and yeast mix­ture on to a lightly floured work sur­face. Use a bench scraper and your hands to bring the dough to­gether. It will be a lit­tle sticky. Knead, adding flour, as needed, un­til the dough be­comes mostly uni­form and eas­ier to han­dle, about five min­utes. Shape the dough into a ball and place it in the oiled bowl, turn­ing to coat the dough in the oil. Cover with a damp kitchen towel and let rest in a warm, dry place un­til dou­bled in size, two to three hours.


Make the top­ping: Pre­heat the oven to 400°F/205°C. Line two bak­ing sheets with parch­ment pa­per. Bring a large pot of salted wa­ter to a boil. Us­ing a man­do­line, thinly slice the po­ta­toes. Add the po­ta­toes to the boil­ing wa­ter and blanch un­til ten­der but still hold­ing their shape, about eight min­utes. Drain the po­ta­toes, then place them on a clean kitchen towel to re­move any ex­cess mois­ture.


Cut the green (spring) onions cross­wise into thin slices, re­serv­ing the green parts. In a medium sauté pan, heat a driz­zle of olive oil over medium heat. Add the whites of the green onions and sauté just un­til ten­der, about eight min­utes. Set aside.


Make the pissal­adières: Re­move the dough from the bowl and di­vide it into four equal pieces. Us­ing your hands, gen­tly shape each piece into a rough oval shape and place two on each parch­ment-lined bak­ing sheet. Driz­zle the dough with olive oil. Ar­range the po­ta­toes, green onions and jam­bon cru on top of each piece of dough. Sprin­kle with the rose­mary and sea­son with salt and pep­per. Bake un­til the crust is golden brown and the onions are caramelised, 15 to 20 min­utes.


Scat­ter the chervil and the re­served green onion greens on top and serve warm. Recipe taken from The Cook’s Ate­lier: Recipes, Tech­niques, and Sto­ries from Our French Cook­ing School by Marjorie Tay­lor and Ken­dall Smith Fran­chini, pub­lished by Abrams, priced £35.

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