{"id":88,"date":"2012-02-12T13:15:54","date_gmt":"2012-02-12T13:15:54","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=88"},"modified":"2012-02-12T13:15:54","modified_gmt":"2012-02-12T13:15:54","slug":"pissaladiere","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/pissaladiere\/","title":{"rendered":"Pissaladi\u00e8re"},"content":{"rendered":"<p>Recipe from Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>2 1\/4 cups of flour<\/li>\n<li>2 packets of yeast<\/li>\n<li>salt and pepper<\/li>\n<li>8 onions<\/li>\n<li>1\/2 tube of anchovy creme (this comes in a tube; when Jeannine made this for us in NY, we found the anchovy creme to be MUCH more salty than in Europe, so we cut in half)<\/li>\n<li>Ni\u00e7oises olives<\/li>\n<li>olive oil<\/li>\n<li>sunflower oil<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>For the crust, mix together flour, yeast (after diluting it in a glass of warm water) and a pinch of salt. Add a glass of water if necessary. Let it rest for 1 1\/2 hour in a warm room. When the dough has risen, add 2 tablespoons of olive oil. Knead. Spread the crust by hand in a tart mold with paper.<\/p>\n<p>Cook onions slowly in half  sunflower oil\/half olive oil. When they are golden, take them out of the fire and add the anchovy paste with a little ground peppercorn. Mix together well. Spread on the pie crust and garnish with Ni\u00e7oises olives. Preheat oven at 355\u02daF for about 10 minutes. Cook the pissaladi\u00e8re for about 45 minutes. If the onions look that they are burning, cover with aluminium foil to finish cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Jeannine Berenger.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11,3],"tags":[70,61,69,67,68],"class_list":["post-88","post","type-post","status-publish","format-standard","hentry","category-bread","category-english","tag-anchovy","tag-jeannine","tag-onion","tag-pissaladiere","tag-tart"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/88","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=88"}],"version-history":[{"count":1,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/88\/revisions"}],"predecessor-version":[{"id":89,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/88\/revisions\/89"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=88"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=88"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}