| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 4 |
|
Basic; (4-inch) pie dough rounds |
|
|
(like a flat disc) |
| 1 |
tb |
Butter |
| 2 |
c |
Julienne yellow onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Roasted garlic |
| 1 |
|
Anchovy |
| 1/4 |
c |
Goat's cheese |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese |
| 12 |
|
Nicoise olives; pitted, halved |
|
|
Drizzle of extra-virgin olive oil |
INSTRUCTIONS
Preheat the oven to 400 degrees. Place the dough rounds on a
parchment-lined baking sheet pan. In a saute pan, over medium heat,
melt the butter. Add the onions. Season with salt and pepper. Saute
until caramelized, about 8 minutes. Remove from the heat and cool. In
a mixing bowl, combine the garlic and anchovy. Using the back of a
spoon, mash the anchovy and mix thoroughly. Season with black pepper.
Spread the roasted garlic mixture, evenly over the dough. Spread the
caramelized onions over the garlic mixture. Crumble the goat's cheese
over the onion mixture. Sprinkle with the Parmesan cheese. Place 6
olive halves over each round and drizzle with the olive oil. Bake
until golden brown, about 8 minutes. Serve warm. This recipe yields 4
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
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