Nutrition Facts
6 servings
6
Anti-waste Pissaladière Recipe
Here is a lovely recipe to use up leftover bread. You'll see, it's delicious.
Ingredients
300 Milk
3 eggs
500 onions
20 dashes anchovies in olive oil
20 Parmesan
30 Greek-style black olives
1 Provençal herbs
salt
pepper
Directions
1
Peel and slice the onions. Place the onions in a skillet with 2 tablespoons of olive oil. Season with salt and pepper, and add dried herbs. Cook over low heat, stirring regularly with a wooden spoon, for 15 minutes. Add 5 anchovy fillets and continue cooking for another 15 minutes.
2
Cut the bread and place it in a large bowl. Pour the hot milk over the bread and wait for 15 minutes. Blend with an immersion blender. Add the eggs and cheese. Mix well.
3
Spread the mixture on a baking tray lined with parchment paper. Bake for 15 minutes in a preheated oven at 210°C.
4
To finish, spread the onion filling over the pre-baked crust. Arrange the anchovies in oil, olives, and herbs on top. Bake for 15 minutes.
Ingredients
Ingredients
300 Milk
3 eggs
500 onions
20 dashes anchovies in olive oil
20 Parmesan
30 Greek-style black olives
1 Provençal herbs
salt
pepper
Directions
Directions
1
Peel and slice the onions. Place the onions in a skillet with 2 tablespoons of olive oil. Season with salt and pepper, and add dried herbs. Cook over low heat, stirring regularly with a wooden spoon, for 15 minutes. Add 5 anchovy fillets and continue cooking for another 15 minutes.
2
Cut the bread and place it in a large bowl. Pour the hot milk over the bread and wait for 15 minutes. Blend with an immersion blender. Add the eggs and cheese. Mix well.
3
Spread the mixture on a baking tray lined with parchment paper. Bake for 15 minutes in a preheated oven at 210°C.
4
To finish, spread the onion filling over the pre-baked crust. Arrange the anchovies in oil, olives, and herbs on top. Bake for 15 minutes.
Notes
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