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8
1 tin anchovies (about 8 anchovies), drained, rinsed
and divided
1 tablespoon extra virgin olive oil
¹∕
³
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. Adjust the
Cuisinart
®
Mandoline to the straight-edge blade set to the
1∕
8
-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. Adjust the Cuisinart
®
Mandoline to the straight-edge blade set to
the 1∕
8
-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∕
3
, 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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