| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dujour09 | 4 | servings | |
INGREDIENTS
| Vegetable Bayaldi; (see recipe) | ||
| 4 | Circles store-bought frozen puff pastry; | |
| Defrosted and cut 5" in diameter | ||
| Amount of flour; ¥ | ||
| 1/2 | ts | Black olive paste; mixed with |
| 1/2 | ts | Olive oil |
| 8 | Canned anchovies fillets; chopped, (optional) |
INSTRUCTIONS
Work with puff pastry on lightly floured surface. Lay rounds on baking tray lined with wax paper. Drain Vegetable Bayaldi slightly and fan out onto pastry, onion-fennel mix and all leaving 1/2 inch area for crust to rise around outside. Brush with olive mix and anchovy. Bake at 375 degrees for about 10 minutes, rotating tray after 5 minutes. Serve with a salad using remaining juices and vegetables as part of your vinaigrette. (Reduced juices of the bayaldi serve as a great base for meats and fish, such as grilled lamb chops.) This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9577) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - [email protected]" Recipe by: Richard Dowd Converted by MM_Buster v2.0l.
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