CTG-00-MAN01 User Manual

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1 tin anchovies (about 8 anchovies), drained, rinsed

and divided

1 tablespoon extra virgin olive oil

¹∕

cup pitted niçoise olives, halved (while niçoise olives are

traditional for this dish, any olives will do if you cannot find

them)

1. Preparethedough:Ina2-cupliquidmeasure,dissolveyeastand

sugarinwarmwater.Letstanduntilfoamy,about3to5minutes.

Insert the dough blade into the work bowl of a Cuisinart

Food

Processor and add the flour and salt. With the machine running,

pourtheliquidslowlythroughthesmallfeedtubeasfastasthe

flour will absorb it. Once a dough ball forms and cleans the sides

of the work bowl, add the oil and then process for an additional

30secondstokneaddough.Doughmaybeslightlysticky.

Transfer dough to a lightly oiled mixing bowl or re-sealable bag;

coverorsealbag.Letdoughriseinawarmplaceforabout45

minutes.

2. Whiledoughisrising,prepareotheringredients.Fitthe

Cuisinart

Mandoline with the straight-edge blade set to the

¹∕

-inch setting and slice the onions. Put the butter in a large

12-inch sauté pan or skillet over low heat. Once melted, stir in

the sliced onions, salt, pepper, sugar and thyme. Cook over low

heat, stirring occasionally until onions are soft and melted,

approximately 50 to 60 minutes. It is important to maintain low

heat so the onions stay light in color.

3. Whiletheonionsarecooking,preheatovento425°F.Finelychop

three of the anchovies and mix with the tablespoon of olive oil;

reserve.

4. Once the onions have finished cooking, punch down the dough

intotwoequalpieces(reserveoneforanotheruse,orfreeze).

Take one half of the dough and roll into a 12-inch circle. Place on

either a pizza screen or a cornmeal-dusted, parchment-lined

baking sheet. Brush the entire surface of the dough with the

anchovy oil. Top with onions, leaving a 1-inch border around the

outer edge. Place the olives halves evenly over the onions. Top

with remaining anchovies.

5. Bake in preheated oven until dough is golden and crisp, about 20

to 25 minutes. Remove from oven and allow to cool for a few

minutes before cutting into slices

Nutritional information per slice (based on 12 servings):

Calories 152 (34% from fat) • carb. 22g • pro. 4g • fat 6g • sat. fat 2g

• chol. 11mg • sod. 354mg • calc. 29mg • fiber 2g

Root Vegetable Gratin

A delicious alternative to the traditional potato gratin.

Makes 8 to 10 servings

2 pounds mixed root vegetables (a colorful mix of peeled

white and sweet potatoes, yams, rutabaga, turnips,

butternut squash and fennel works well)

1 tablespoon extra virgin olive oil or unsalted butter, plus

more for baking pan and foil

1 small shallot, peeled and sliced

½ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper, divided

½ teaspoon fresh thyme leaves (about 2 average stems; or

use ¼ teaspoon dried thyme)

pinch freshly grated nutmeg

1 cup heavy cream

2 ounces Gruyère, shredded

1. Preheatovento400°F.

2. FittheCuisinart

Mandoline with the straight edge blade set to

the ¹∕

-inch setting and slice the vegetables. Reserve.

3. Put the tablespoon of olive oil/butter in a medium sauté pan set

over medium heat. Once hot, add the shallot with a pinch each of

thesaltandpepper.Sautéuntilsoftened.Addthethyme,nutmeg

and cream. Bring to a simmer and reduce by about ¹∕

, until

thickened slightly.

4. Brusha9-inchroundorsquarepanwithoil/butter.Layerhalfof

the sliced vegetables, then sprinkle with half of the remaining salt

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User Manual - Page 9