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)
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.
Yields
4 servings
