Riso al Forno is comfort food at its best! This baked rice dish combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly. And riso al forno is a great gluten free alternative to baked pastas!

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
2 tablespoons olive oil
1 medium onion diced
5 cloves garlic sliced
2 small anchovy fillets optional
1/2 teaspoon crushed red pepper flakes optional
2 pounds ground chuck
3 ounces tomato paste
2 28 ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

For the riso al forno:
2 1/2 cups Arborio rice
2 cups frozen peas thawed
2 cups scamorza shredded
1/4 packed cup basil leaves chopped
3/4 cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
Heat a large saucepan to medium-high heat with olive oil. Add the beef and cook until browned (about 7-10 minutes). Remove the meat to a plate, leaving 3-4 tablespoons of the fat in the pan.

Turn the heat down to medium and add the onion. Saute until soft (5-7 minutes) then add the garlic and anchovy and cook for another 2 minutes more or until fragrant and the anchovy dissolves. Add the hot red pepper flakes and cook for another 30 seconds.

Return the meat to the pan and add the tomato paste. Cook for 5 minutes, stirring frequently.

Add the plum tomatoes and mix in to incorporate. Once the sauce starts bubbling, turn the heat down to a very low simmer.

Cook for at least 20 minutes uncovered at a low simmer, stirring occasionally to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.

Assembling the riso al forno:
While the sauce is simmering parboil the rice in salted water for 8 minutes. Drain the rice and rinse under cold water. Mix the rice with the peas.

Preheat oven to 375f and set the racks near the middle level.

In a very large bowl combine the rice and peas with the sauce, reserving 3 cups of sauce for later. Also, mix in the basil, half of the scamorza cheese, and half of the pecorino.

Coat a 9×13″ baking dish with half of the remaining sauce. Pour the rice into the dish and top with the remaining sauce and cheese.

Bake the rice for 30-35 minutes or until tender. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the rice settles.

For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

In Italy, you’ll often come across pastas with briny and salty aspects from a lot of pantry ingredients like anchovy paste and capers. Those flavors always take me back to Italy! I used them in my lemon zucchini spaghetti, and brightened it up even more with lemon, fresh herbs, aromatic ingredients like garlic and shallots, fresh zucchini… and cheese! The flavors all come together to become this really delicious pasta with a lot of flavor interest, and something about it just reminds me of summer in Italy. This lemon zucchini spaghetti would be so delicious paired with some grilled seafood – and a glass of prosecco!

Serves 4

giadzy.com

INGREDIENTS
1 lemon (thinly sliced and seeds removed)
3 tablespoons olive oil
2 shallots (sliced)
2 cloves garlic (smashed and peeled)
1 1/2 teaspoon kosher salt (divided)
1 teaspoon anchovy paste
1/4 cup capers (drained)
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total, halved and sliced 1/3 inch)
1/2 pound pasta, such as Spaghetti Chittara or Vermicelli Lunghi
1/2 cup freshly grated parmesan cheese
1/2 cup fresh dill
1/2 cup fresh basil (roughly chopped or torn)
1 cup crumbled feta or goat cheese

INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel lined plate to drain. Dry well.

Heat a large skillet over medium high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the pan and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon for about 2 minutes or until fragrant and beginning to brown slightly. Add the anchovy paste, capers, red pepper flakes and the blanched lemon slices. Cook for another 2 minutes stirring occasionally with a wooden spoon to ‘dissolve” the anchovy paste and brown the lemons. Add the zucchini and remaining salt. Cook on medium high for 10 minutes, stirring occasionally. Parts of the zucchini should turn deep brown while some parts remain al dente.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan. Sprinkle the bare pasta with the parmesan cheese and toss well to coat the pasta with the zucchini sauce. Some of the zucchini should have gotten rather soft to help create a silky sauce. Add another 1/2 cup water if needed to maintain the sauce. Top the pasta with the herbs and feta cheese and serve.

For Spelt Spaghetti With Olives and Anchovies, the amount of pesto-like sauce you’re making here is so scant that you really do need a stick blender.

Serves 2

nigella.com

INGREDIENTS
8 ounces spelt spaghetti or other spaghetti
salt for pasta water (to taste)
10 pitted green olives
10 anchovy fillets from a can or jar (drained)
1 clove garlic (peeled and roughly chopped)
2 tablespoons pinenuts
leaves from 1 small (approx. 1oz) bunch Italian parsley
zest and juice of ½ unwaxed lemon
¼ cup olive oil

INSTRUCTIONS
Put a pan of water on to boil for the pasta. When the pan comes to the boil, salt the water generously, or to taste, and add the pasta; my spelt spaghetti needs 8-9 minutes, so I set the timer for 7 and start testing for doneness then.

To make the sauce, put the olives, anchovies, garlic, pinenuts, parsley, lemon zest and juice and olive oil in a small bowl and blitz with a stick blender (or in your mini processor bowl). Don’t worry about the odd unmashed pinenut (or olive); indeed, they are rather appealing.

Just before draining the pasta, remove a cupful of starchy cooking water and immediately add 2 tablespoons of it to the bowl of sauce, then give another brief blitz to combine those last ingredients.

Tip the drained pasta back into its pan, then pour and scrape the sauce on top and toss to mix, adding more of the cooking liquid if you feel you need the sauce to be looser.

Season to taste — you may want pepper or more lemon juice, but I can’t see salt being necessary — then toss again and turn out onto a warm serving dish or divide between 2 plates or bowls.

Lasagna Puttanesca? What? Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of flavor to a hearty but not heavy eggplant lasagna layered with ricotta and mozzarella.

Serves 10

foodandwine.com

INGREDIENTS
5 tablespoons extra-virgin olive oil, plus more for tossing and greasing
1 lb. dry lasagna noodles
1 medium onion, finely chopped
1 medium eggplant, diced (1/2 inch)
Kosher salt
Freshly ground pepper
7 anchovy fillets in oil, chopped
7 garlic cloves, finely chopped
1 cup pitted olives, chopped
3 tablespoons drained capers
Two 28-ounce cans whole peeled tomatoes and juices, crushed
3 cups fresh ricotta cheese
3 large eggs, lightly beaten
1 lb. mozzarella, thinly sliced

INSTRUCTIONS
Preheat the oven to 450°. Lightly grease a 9-by-13-inch ceramic baking dish with oil.

In a large pot of salted boiling water, cook the lasagna noodles until they just start to soften, 4 to 5 minutes. Drain, transfer to a baking sheet and toss with olive oil.

In a large saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly golden, 5 minutes. Add the eggplant and the remaining 3 tablespoons of oil; season with salt and pepper. Cook, stirring, for 3 minutes. Add the anchovies and garlic and cook for 1 minute. Stir in the olives, capers and crushed tomatoes. Bring to a boil and cook until the sauce is thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a bowl, stir the ricotta with the eggs and season with salt and pepper.

Spread 1 1/2 cups of the puttanesca sauce in the baking dish. Top with 5 lasagna noodles and spread with half of the ricotta. Top with another layer of noodles and half of the remaining sauce. Arrange another layer of noodles on top and spread with the remaining ricotta. Repeat with a final layer of noodles and the remaining sauce.

Cover with foil and bake the lasagna for 40 minutes. Uncover and bake for 15 minutes. Arrange the mozzarella slices over the top and bake for 15 minutes longer, until most of the liquid has been absorbed. Let stand for 15 minutes before serving.

Linguine with Canned Clams is a wonderful dish to make when you’re craving clam sauce but don’t want to run to the store to buy fresh clams. Topped with homemade toasty breadcrumbs, this pasta is budget-friendly and takes about 30 minutes making it

Serves 4

sipandfeast.com

INGREDIENTS
For the seasoned breadcrumbs (optional):
5 slices day old bread crust removed (or 1 cup store-bought plain breadcrumbs)
½ teaspoon salt
3 tablespoons olive oil
½ clove garlic minced
3 tablespoons Italian flat-leaf parsley minced

For the canned clam sauce:
1 pound linguine
5 tablespoons extra virgin olive oil
7 cloves garlic sliced
5 tinned anchovy fillets
¼ tsp crushed red pepper flakes
½ cup dry white wine
3 10-ounce cans baby clams see notes below
¼ cup Italian flat-leaf parsley minced
2 tablespoons butter cubed
2 cups reserved pasta water might not need all of it

INSTRUCTIONS
For the seasoned breadcrumbs:
Pulse 5 slices of day-old bread in a food processor along with the garlic, parsley, salt, and olive oil.

Heat a large pan to medium and add all of the breadcrumb ingredients to the pan. Stir frequently and cook until the breadcrumbs turn golden (about 5-7 minutes).

For the canned clam sauce:
Bring a large pot of salted water to a boil.

Separate the canned baby clams from their juice, reserving both.

Heat a large pan to medium-low heat and add the extra virgin olive oil, garlic, and anchovies. Cook until the garlic is golden and the anchovies dissolve (about 3 minutes).

Meanwhile, begin cooking the linguine until 1 minute less than al dente.

Add the hot red pepper flakes to the pan and cook for another 30 seconds. Add the white wine and turn the heat up to medium-high. Cook the wine for 2-3 minutes or until it slightly reduces then add all of the reserved clam juice.

Turn the heat down to medium-low and add the baby clams to the pan. Mix well.

Add the linguine to the pan. Toss or mix with tongs to emulsify the sauce. Cook the pasta with the sauce for 1 minute or until the pasta just reaches al dente. If more sauce is needed, add a couple of ounces of reserved pasta water at a time. The pasta should have plenty of sauce, so add enough pasta water.

Turn the heat off and add the butter and parsley. Mix well then taste test. Adjust salt and pepper levels if required. Serve in bowls along with the seasoned breadcrumbs on the side.

Notes:
Three 10-ounce cans of baby clams will leave you with approximately 18 ounces of clam juice. If needed, use extra store-bought clam juice or more pasta water to make up the difference.

No extra salt was added to the clam sauce due to the inherent saltiness of the clams, anchovies, and pasta water. Adjust according to taste right before serving.

The extra reserved pasta water can loosen up the sauce if it dries out while waiting for guests to be seated. Use a few ounces at a time.

White Beans Puttanesca – Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.

Serves 4

epicurious.com

INGREDIENTS
2 anchovy fillets, finely chopped
3 garlic cloves, minced
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoons extra-virgin olive oil
2 plum tomatoes, coarsely chopped
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon drained capers, chopped
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped basil

INSTRUCTIONS
Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute.

Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.

Stir in beans and simmer 3 minutes. Add basil.

Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!

Serves 4

gustotv.com/recipes

INGREDIENTS
2 pounds (907 g) skin-on chicken breast
Salt and pepper
1 tablespoon (15 ml) butter
1 tablespoon (15 ml) olive oil
1 small onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
2 cloves garlic, minced
4 anchovies, roughly chopped
1 sprig oregano
2 bay leaves
2 cups (470 ml) chopped tomatoes
1 cup (240 ml) Italian black olives
1 cup (240 ml) dry white wine
2 cups (470 ml) chicken broth
Crusty bread, for serving

INSTRUCTIONS

Season chicken all over with salt and pepper.

Heat butter and olive oil in a skillet over medium heat and brown the chicken in batches, 7-8 minutes per side. Transfer browned chicken to a plate.

Add onion, celery, carrot, and garlic to pan and cook until translucent, 3-4 minutes.

Add anchovies, oregano, and bay leaves, and stir to combine.

Add browned chicken pieces back to pan. Add tomatoes, olives, wine, and chicken broth. Stir to coat chicken in vegetables and liquid.

Reduce heat to low and cover pan. Continue cooking for 60 minutes, turning chicken periodically.

Serve hot with crusty bread.

So many variations – take your pick.

Double-Crusted Onion Calzone: Scalcione di Cipolla

Recipe copyright Mario Batali, 2002. All rights reserved.
Dough:
1/4 teaspoon dried yeast
1/4 cup warm water (about 100 degrees F), plus 1 cup warm water
4 cups flour, plus more for rolling out dough
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
Salt and pepper
Filling:
1/4 cup extra-virgin olive oil, plus more for the pan and drizzling the crust
2 pounds leeks, very thinly sliced
3 tablespoons milk
1 teaspoon sugar
6 anchovy fillets, rinsed, drained, and chopped
1/2 cup pitted black olives, chopped
1/4 cup finely chopped parsley
1/2 cup canned tomatoes, coarsely chopped
1/2 cup golden raisins, soaked in hot water to plump
1 teaspoon sugar

Sprinkle the dried yeast over 1/4 cup warm water in a small bowl. When it “blooms”, add remaining water.

In a larger bowl, mix flour with wine, olive oil, water, salt, and pepper. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead until it just loses its stickiness. Set aside, covered with a damp cloth.

Warm 1/4 cup olive oil in a saute pan over medium-low heat. Add the leeks and cook gently 15 minutes, or until soft but not browned. Add the milk and cook 5 additional minutes. Stir in sugar and cook another 5 minutes. The leeks should be very soft. Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated. Remove from heat and stir in raisins.

Lightly oil a 12-inch pizza pan. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece out to 1/8-inch thickness ad place on the pizza pan. Spread the filling evenly across this piece, leaving a 1-inch border around the edges. Roll out the other piece of dough and fit it on top of the first, and roll the edges of the two pieces of dough together. Brush the remaining oil over the top crust, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes.

Preheat the oven to 450 degrees F.

Bake in the oven for 15 minutes, then turn the heat down to 350 degrees F and bake another 30 minutes. Serve hot or at room temperature.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Medium

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Calzone
Yield: 3 calzone

1 cup warm water
1/2 teaspoon sugar
1 package Fleischmann’s Active Dry Yeast
3 cups Hodgson Mill 50/50 Flour
2 tablespoons vegetable oil
1/2 teaspoon salt
no-stick cooking spray
12 ounces mozzarella cheese, shredded
2 ounces finely grated Parmesan cheese
3 ounces sliced prosciutto, cut into strips
3 tablespoon chopped chives
1 tablespoon minced garlic
1 tablespoon vegetable oil
1/4 cup finely grated Parmesan cheese
pizza sauce, optional

Combine warm water and sugar with yeast in a medium-sized mixing bowl. Allow
yeast to soften for 5 minutes. Add 1 1/2 cups flour, and knead until smooth. Add
oil and salt, and gradually blend in remaining flour to make a firm dough. Turn
out onto a lightly floured board and knead until smooth and satiny.

Spray a large bowl with no-stick cooking spray. Put dough in bowl, turning to
coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in a
warm, draft-free place for about 1 hour, until dough is almost doubled.

Spray a large baking sheet with no-stick cooking spray.

Knead down dough and divide into 3 pieces. On a lightly floured surface, roll
each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan
cheese, and 1/3 prosciutto on each circle of dough. Top with chives and garlic.
Moisten edges and fold over to enclose the filling, pressing edges firmly
together.

Place on baking sheet, cover lightly with plastic wrap, and allow to rise in a
warm, draft-free place until dough feels light, about 35 minutes.

Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is
browned. Remove from oven and brush with oil. Sprinkle with grated parmesan
cheese. Serve warm with pizza sauce, if desired.

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Calzones

Recipe courtesy Mario Batali, 2001
Pizza Dough:
1 cup warm water
1 1/2 ounces fresh cake yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all-purpose flour
2 cups ricotta
1 cup shredded mozzarella
1 cup cubed prosciutto cotto (ham)

Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.

Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat.

Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick.

In a separate bowl, mix together ricotta, mozzarella, and ham. Spoon 1/4 of mixture just above the center of one oval of dough. Fold the dough to form a half-moon and then press the edges to seal. Fold the edge up with your fingertips and pinch closed to form a ridge all the way around. Repeat with the remaining dough and filling. Place calzones on pizza stone and bake for 15 to 18 minutes, until golden brown. Serve hot.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 18 minutes
Difficulty: Medium

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Calzones with Cheese, Sausage and Roasted Red Pepper

1 ½ cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 ½ teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 ¼ lbs. red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

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Stuffed Focaccia with Roasted Eggplant and Oregano

Michael Chiarello

This is more like a calzone or a stuffed pizza than focaccia.

For tomato sauce, get a 14 oz can of Italian diced tomatoes, mince a garlic two and throw tomatoes and garlic in processor and puree.

When roasting eggplant – watch carefully and don’t let burn.

Either make 1 big one [haven’t tried] or make 2 8″ stuffed. The latter is a tricky if only have one peel.

Increase heat to 425.

Maybe rotate pans after 10 minutes of baking (bottom to top, top to bottom) – watch while cooking at higher temp.

2 eggplants
Gray salt
Extra-virgin olive oil, for brushing
1 teaspoon fresh thyme leaves, finely chopped
Freshly ground black pepper
1 lb. prepared pizza dough
¾ cup tomato sauce
1 bunch small fresh oregano leaves
½ lb. mozzarella, sliced
3 tablespoons freshly grated Parmesan
Cornmeal, for dusting

Preheat oven to 475 degrees F.

Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.

Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.

Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Serves 12

bonappetit.com

INGREDIENTS
Topping:
¼ cup (1/2 stick) butter
6 lbs. onions, thinly sliced
6 fresh thyme sprigs
4 fresh rosemary sprigs
2 bay leaves
6 tablespoons extra-virgin olive oil

Crust:
1 cup warm water (105°F to 115°F)
1 tablespoon dry yeast (from 2 envelopes)
1 teaspoon sugar
2 ¾ cups (or more) all purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
Yellow cornmeal

20 drained anchovy fillets
20 oil-cured black olives, pitted
1 tablespoon chopped fresh thyme

INSTRUCTIONS
For topping: Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

For crust: Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.

Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.

Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18×12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.

Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)

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Pissaladiere | Provençal Onion Tart

June 1998

This crisp and flavorful onion tart — served at room temperature — hits the spot on
a sweltering summer’s day, when served with a chilled glass of rosé. Note that the
bread dough is brushed with a salt/oil/water mixture as it rises, resulting in a
flavorful, crisp, dough. The name, by the way, comes from the Provençal word
“pissalat,” which was a fish-based condiment used to flavor many preparations.
The condiment changed over the centuries, and nowadays has come to represent
a combination of anchovies and thyme.

SERVINGS: MAKES 20 APPETIZER SERVINGS

1 pound Basic Bread Dough
2 tablespoons water
Fine sea salt
5 tablespoons extra-virgin olive oil
6 medium white onions (about 3/4 pound), cut into thin rings
6 plump, fresh garlic cloves, peeled and halved
Bouquet garni: a generous bunch of parsley, celery leaves, fresh
bay leaves and thyme sprigs tied in a bundle with cotton twine
2 ounces best-quality black olives, pitted and halved
8 anchovy fillets — drained, rinsed and soaked in milk for 15 minutes
1/2 teaspoon fresh or dried thyme

1. Preheat oven to 450°. Roll the dough into an 11 x 15 inch rectangle and place it
on a lightly oiled baking sheet. Prick the dough all over with a fork. In a small bowl,
combine the water, 1 tablespoon of salt and 2 tablespoons of the oil; brush over
the dough. Let the dough rise for about 30 minutes.

2. In a large, heavy skillet, combine the remaining 3 tablespoons of oil with
onions, garlic, bouquet garni, and 1 teaspoon salt. Sweat, covered, over low heat
until the onions are soft and cooked through, about 30 minutes; they should not
brown. Discard the bouquet garni and spread the onion mixture evenly over the
bread dough.

3. Bake the pissaladière in the center of the oven until evenly browned and crisp,
about 20 minutes. (Be careful not to burn the onions. Reduce the oven
temperature if necessary.) Remove from the oven and arrange the olives and
anchovies in an even pattern over the onions. Sprinkle with thyme. Serve warm or
at room temperature, cut into rectangles.

–Patricia Wells

Basic Bread Dough

June 1998

SERVINGS: MAKES ENOUGH DOUGH FOR 15 ROLLS, 1 BREAD TART OR 5 SMALL PIZZAS

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/3 cups lukewarm water
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
About 3 3/4 cups bread flour

1. In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the
yeast, sugar, and 1/3 cup of the water; stir to blend. Let stand until foamy, about 5
minutes.

2. Stir in the remaining 1 cup water, the oil and the salt. Add the flour, a little at a
time, mixing at the medium speed until most of the flour has been incorporated
and the dough forms a ball. Continue to knead the dough until soft and satiny but
still firm, 4 to 5 minutes, add more flour if necessary to keep the dough from
sticking.

3. Transfer the dough to a bowl, cover tightly with plastic wrap and let rise in the
refrigerator until doubled or tripled in bulk, 8 to 12 hours. (The dough can be kept
for 2 to 3 days in the refrigerator. Simply punch it down as it doubles or triples.)