| 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 -
joecomiskey@netzero.net"
Recipe by: Richard Dowd
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