Photo: Anna Pelzer
Olive and Onion Pissaladière
7 ingredients
openrecipes
You can pit olives quickly using the back of a large chef’s knife. Put the olives on a cutting board and lay the widest part of the blade on top, with the sharp edge facing away from you. Carefully roll the olives, pressing down on the blade. The olives should split, allowing you to remove the pits easily.
Estimated Nutrition (whole recipe, rough)
838
Calories
43g
Protein
25g
Fat
107g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 1 1/2 lb. yellow onions, halved and sliced thinly
- Salt and freshly ground pepper, to taste
- 1 Tbs. coarse cornmeal
- 1 yeast dough ball (see related recipe at left), at room temperature
- 8 canned anchovy fillets, soaked in warm water for 5 minutes, drained, patted dry and chopped
- 8 niçoise or other brine-cured black olives, pitted and roughly chopped (see note above)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes