Don’t forget to oil the dish before you put the pizza dough/bread dough in or you’ll never get to eat that dough. I had a roti that I stretched out to pizza-like thinness. Now pour the whole thing on top of pizza dough or a flatbread dough (pita bread works too. The juice will help deglaze the leeks and onions. There shouldn’t be a lot of liquid from the tomatoes, but you also don’t need to drain them or anything. I’m thinking ENORMOUS frying pan next time.įinally, when you can’t wait any longer and the leeks are edible add the 4 seeded, peeled and chopped tomatoes, some fresh thyme or some dried (a small sprinkle, a big sprinkle, as you wish), some minced garlic (about 1 clove), and salt and pepper. You can also use 2 tbsp at the beginning instead of one if you must, OR do this in 2 batches because I think another potential downfall of my own was that the pan was not big enough. You don’t want to steam the onions and leeks, but better slightly steamed than slightly burned. If the leeks and onions start to burn turn down the heat or add a tiny, tiny bit of water. If you have to chew and crunch they’re not done. Cook, and cook, and cook, and then when you think they’re done, TASTE them, for the love of God taste them. You can also buy frozen dough, but in that case you should really just throw together a pie dough and keep all the preservatives out of your body)Īdd the leeks to the hot oil and cook about 5 minutes, then add the rest of the onions since I think they’ll cook faster. So for anyone else who aspires to di Stasio greatness, here’s how to make this dish properly:Ģ pounds onions (you can use leeks but they MUST be softened to an onion-like consistency), cut in sliversġ eight-inch pizza dough or pie crust (pie crust is easier, and it doesn’t matter if it’s beautiful or crumbly or rips, but it won’t be as fluffy as pizza dough. But YOU! You can make this correctly! Cook your onions leeks until they’re soft! Use more oil than you think you should ever consume. My canned (home-canned, so they taste like summer, not factory) tomatoes couldn’t even save this pissaladière, and neither could those from Lufa Farms. Honestly, all I had to do was not under-cook them and this would have been the easiest recipe in the world. And apparently leeks take a whole lot longer to soften than I thought, even when they look ready for the next step. If I could only follow a recipe properly this would have been fine, delicious even, but you asked for 2 lbs of onions and I only had 1 and a pound of leeks.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |