http___www.kako.hr_gastro-kutak_kako-napraviti-pissaladiere-ukusno-jelo-za-6-osoba_1.xml
1.1 1.2 1.3 1.4 1.5 1.6 2.1 2.2 2.3 2.4 2.5 2.6 2.7 3.1 3.2 3.3 3.4 3.5 3.6 4.1 4.2 4.3 4.4
Preheat the oven to 150°C, gas mark 2. Combine the flour, 1 tsp fine salt and yeast in the bowl of a stand mixer fitted with a dough hook. Gently warm the milk, butter and sugar in a small saucepan until the butter has just melted then remove from the heat. Start the mixer running then pour in the milk mixture and knead for 5 minutes. Alternatively, combine the ingredients in a large bowl, turn out onto a clean work surface and knead for 10 minutes. Transfer the dough to a lightly greased bowl, cover with clingfilm and leave to prove in a warm place for an hour until doubled in size. Meanwhile, make the filling. Arrange the tomatoes cut side up on a non-stick baking tray, season and roast for 40 minutes until soft. Remove from the oven and leave to cool. Meanwhile, heat a large dry frying pan over a medium heat, add the chorizo and cook for 5-6 minutes until crisp. Remove from the pan with a slotted spoon and transfer to a bowl. Add the onions, garlic and thyme to the chorizo oil and cook over a low heat for 15-20 minutes, stirring regularly until soft and caramelised. Remove from the heat, combine with the chorizo and leave to cool. Once the dough has doubled in size, knock the air out then turn out onto a lightly floured work surface. Roll out to a large rectangle shape (40 x 25cm), then spread the cooled chorizo and onion mixture over in an even layer. Dot the tomatoes over the top then roll the dough up tightly starting on the long edge closest to you. Lay the roll seam-side down on the work surface then cut into eight equal pieces. Arrange the pieces in a lightly greased deep roasting tray, roughly 24 x 30cm; the pieces should have a 1cm gap between to allow them to rise. Cover the tray with clingfilm or a clean tea towel and leave to prove in a warm place for 30 minutes. Increase the oven temperature to 190°C, gas mark 5. Unwrap the tray and bake the bread for 20 minutes until risen and golden. Whisk together the egg and oil with a pinch of salt for the glaze and brush over the surface of the bread then return to the oven for 5 minutes. Transfer to a wire rack to cool for 15 minutes before serving warm.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 17.2 18.1 18.2 18.3 19.1 19.2 19.3 19.4 19.5 19.6 20.1 20.2 20.3 20.4 20.5 21.1 21.2 21.3
Vrijeme pripremanja: 25 minuta Vrijeme pečenja: 25—30 minuta SASTOJCI za 6 osoba: ZA TIJESTO - 700 g oštrog brašna i brašno za posipanje - 1 žličica soli - 7 g instant kvasca - 4 žlice maslinova ulja ZA NADJEV - 5 žlica maslinova ulja i ulje za premazivanje lima - 900 g narezanog španjolskog luka - 1 kosani režanj češnjaka - sol i papar - malo suhog bosiljka - 50 g ocijeđenih inćuna - 12 crnih maslina Prosijte brašno u zdjelu i posolite. Dodajte kvasac, ulje i oko 4,5 dl mlake vode te umijesite tijesto. Prebacite smjesu na dasku posutu brašnom i mijesite 10 minuta dok ne dobijete gipko i mekano tijesto. Po potrebi dodajte još brašna. Tijesto stavite u zdjelu, prekrijte krpom i pustite 1 sat da stoji. U međuvremenu pripremite nadjev. Na vrelom ulju popržite luk i češnjak. Pržite na laganoj vatri tako da povrće ne dobije smeđu boju. Dodajte suhi bosiljak, posolite i popaprite. Skinite s vatre kad je povrće mekano. Pustite da se ohladi. Tijesto prebacite na dasku i razvaljajte. Zatim prebacite na lim veličine 30×33 cm i pospite lukom i češnjakom. Raspolovite inčune i poslažite ih na luk. Zatim nabacajte masline i ostavite 10 minuta. Zagrijte pećnicu na 190°C. Pecite pissaladiere 25—30 minuta, dok se tijesto ne ispeče. Izvadite iz pećnice i narežite na pravilne četverokute. Poslužite toplo ili hladno.