Pissaladière Pizza Recipe - Bruno Albouze
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- Опубліковано 21 жов 2024
- Here is the ultimate pizza: The Provençale Pissaladière! A French classic from the South. Traditionally served as a first course or an appetizer with a glass of chilled rosé wine. A stunning party item!.
To get the full recipe go to brunoalbouze.com
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Almost 4am, couldn't sleep cuz I'm too worried about some stuff going on- but I find Bruno making something beautiful and delicious and suddenly I realize there's sooooo much to look forward to. Especially delicious food, and cooking! Thanks Bruno
I want a piece right now. With a mug of beer.
Have been bread baking and a little English pastry work for nearly 40 years,.Dabbling in home cooked meals, sharing the load with my wife and enjoying every second. And finding the quality and achievability of your fabulous channel very helpful and inspiring.
If you refrigerate the onions before chopping, they will be less chemically reactive. So, they won't make you cry.
This is my favourite anchovie dish! I make it with red oignons, but the result also stunning!
Looks delicious. Been wanting to try making this.
Looks Nice...get it?
Best country (or city?) in some way lol
"On a flowered work surfers"!!!! Man, you are ze best!!
Hi Chef Bruno. Another great recipe. I love watching your videos. I'm always impressed by the lightness and elegance of your hands handling the food. It's impressive.
By the way, last week my husband made the "Easy Crème Caramel" posted on Feb. 2nd. Very good and easy to prepare. Lastly I hope that the 3rd of March was an excellent day for you. ❤
Je viens de tester la méthode micro ondes, j'ai l'impression de tricher tellement c'est efficace. Je me sens sale lol
Toujours amusant, efficace et créatif !
Merci pour les petites astuces !
Keep up et merci 🤩
Bruno, is there anything you can replace the anchovy with?
I'm not Bruno, but perhaps my answer can also help: Anchovies are very hard to exactly substitute for.
Pickled peppers could emulate the briny, salty taste, but anchovies are also chock-full of umami flavors - perhaps a cured ham or prosciutto for that?
Either way, this recipe can certainly be tweaked and adapted in any way you like and still taste amazing - a bit different, perhaps, but amazing. :)
Such a great dish and a great recipe. Thank you.
Beautiful. I noticed that you are using different dough recipes for the french and the italian inspired pizzas. I bet they work great as substitutes for one another, but is there one you prefer over the other for these last two recipes?
both ;)
An amazing looking pizza. I love olives and I love onions. Pizza dough is great, as it freezes well for later use. Cheers!
THAT WAS AWESOME. You should get a BakingSteel! I make pizza on it all the time - it's so sick. My stone cracked :D
Making this again for Easter 🐣 Superb recipe Bruno!
Who else came here from reading the NOMA Guide to fermentation? They recommend a splash of fish sauce in the onion. I'm so happy to find this recipe.
Another MASTERPIECE Thanks another Dish that I'm gonna ad to my menu from MASTER CHEF Bruno
Thanks from 🇵🇷/🇺🇸 to 🇫🇷/🇺🇸
☝ ✌
that crust looks amazingggg!
Good recipe. But... normal people have normal ovens. Normal ovens go up to 250 degrees centigrade. No more. That you should consider. Autrement c'est frustrant.....
Prove to me that you love your dough!
KISS😘 😂🤣
Oh I remember working in the restaurant and making the Onion confit 😋
It was so delicious 😋
LOVE THIS!!!! Bruno!!! Would you consider doing "real time cooking videos"... bloopers included!? 😂😍🍽👍🏼
Looks delicious but wondering how salty with anchovies and olives 🤔
Trop belle la pissaladière chef, bravo👍
love this thanks chef
Hello Bruno. I came from Poland. I am your very big fan. I love your recipes. ;). Best regards...
Looks so good!
Very interesting! my family won't eat anchovies though! Will try it anyways. Thanks Bruno the greatest!
@Mohammad Rayyan
Mince the anchovies and mix it in with the onions. They will likely never know they are there. Just tell them it's an onion and olive French pastry - they'll likely love it. (And don't tell your kids until they're at least 30 what you did! You want them to TRUST you. Hahaha!)
great recipe
thanks chef bruno
Hi Bruno! Do u have a type of yeast that you usually use? I am always confused about what type of yeast to use for different kinds of bread and dough. I usually uses instant dry yeast, which usually my dough doesn't get double or triple in size. 😢😢 can you please help me?
What matters is the room temperature - The answer is here :) www.brunoskitchen.net
I ate two whole slabs of this last summer in as hangover food. C'etait incroyable
Could you give more info on how to freeze dough? I want to make extra crossaints and freeze them so I can bake them later without all the hassle but I'm scared the yeast won't rise again :( how long should I proof the dough straight out of the freezer? For how long does it hold?
wow it looks amazing
Ahahahah.....bruno you will always amaze me....pizza pissaldiere...my god....
Geweldig Bruno, ik ga zeker weten deze recept voor maker ,,,, dank je
0:52 i can't believe I'll ever hear you sing!
Lalita Castaneda check out bostock recipe he sings let it snow let it snow
Damn, that looks good. The pissaladiere looks pretty good, too. Ba-dum-bum!
Bruno doesn't extra-virgin olive oil and Raw garlic store together cause botulism?
As mentioned, a couple days ahead but refrigerated of course. The FDA recommends that if you want to make your own infused garlic oil, you should prepare it fresh and use it right away. If you are saving any leftovers, you must refrigerate it right away and use within a week.
Bruno Albouze thanks for the reply...all the best to you!
Nice video
Now that you are making recipes of France,I would love to see some videos with pasta (Italy)
Keep the good quality!
Flakey Croissant why?
...I don't know... maybe cause pasta is delisious ... and I want a good recipe to learn to cook it..
Flakey Croissant yes for pasta videos!!
excellent! thank you
Super merci
Oh.. Bruno... I want!
I love all you do!!
That looks tasty! Died you ever try "Zwiebelkuchen"?
bravo chef merci pour le partage
You’re funny! I love watching your videos. You’re also very inspiring. Thank you. 😄
Any video for the dough making process?
Wow, so yummy 😋😋😋
BEAUTIFUL!
I love all video, thank you so much for your sharing
"Hey what up I am Bruno Albouze..."
Awesome. You da man.
Excellent!!!
waw vous êtes magnifique chef
Fantastic!
i cant wait to see more recipes
brunoooo
Awesome!
Bruno, you are the best!
Fabulous!
and he cooks pizza too. Let me pinch myself to make sure Im not dreaming!!
Estupenda
I love food
would you please make arlettes? : )
Onions are no joke. I made French onion soup for the first time and it burned with the fury of a thousand suns. I need to buy eye goggles before attempting things like this again. 😳
you should hire the fire department ;)
Pas d'oignon blanc et des olives vertes: défauts rédhibitoires pour les Niçois traditionalistes comme ma grand-mère :-D Mais après tout, pourquoi pas. Merci pour cette recette, la pissaladière a l'air délicieuse, et mis à part les éléments ci-dessus, cela ressemble beaucoup aux recettes de mes arrière-grand mère et grand-mère niçoises :-)
Les onions sont jaune (paille) et pour les olives j'ai utilisé ce que j'avais au frigo ;)
Merci pour la réponse :-) C'est souvent comme cela que les meilleures recettes commencent :-) Bonne continuation !
can you do a video for Aligot with your special toch please!
tu nous vend du rêve Bruno ! :D
Ouai and gratos!
oh my goodness how delicious ! #iwantit
the best belt that you have ever worn
made in France ;)
Wow.
Elle a l'air sublime votre Pissaladière! Miam! =) Mais je mets des petites olives noires niçoises pas de Kalamata ni de vertes ;)
Pas de soucie pour les olives.. c'est un choix personnelle et suivant ce que l'on trouve ;)
Oui bien sur, j'imagine que ce ne doit pas être facile de trouver partout des petites niçoises en Californie...
Bravo 👨🍳
this is great men lovely
Yumm
1:55 awww :))) cute
Cha chuo handsom man👍
Pas d’olives vertes sinon 👍👍👍
Excellent! :)
He kissed the dough. I wish I were dough
Это человек-тесто!
amo seus vídeos Bruno
^_^ very cool. thank you!
you're always rock 👌👍👍👍👍
French Guga?
It's clear you love what you're doing, even if you don't kiss it. ;)
ATTENTION aux anchois car c'est très salé et si vous en mettez trop, vous pouvez jeter votre Pissaladière.
Elles sont dessalé dans le lait 🐣
Hahaha I wear safety goggles when I need to cut a lot of onions. Seriously.
All popular tips for not crying while chopping onions are utter BS! except contact lenses, so yes I think safety googles will work as well. :)
How in this world , that Chef has only 596K ?????? SOMEHING is wrong with pp
i would totally eat this if olives didn't taste like poison to me.
Lela Robinson your childhood could have been less stressful.
Lela Robinson 😂😂😂😂😂😂
Lela Robinson You can omit olives...you know you can put on whatever you want right?! 😏
I know. i just wanted it to be known that I hate olives. lol.
Lela Robinson If you really want to, you can train yourself to like almost anything.
Ce n’est pas une pissaladière, ça. C’est juste une tarte aux oignons ! Primo les oignons sont trop cuits avant de les mettre sur la pâte et il manque le plus important pour une vraie pissaladière : le pissalat !
Que delícia amooo suas receitas 👏👏👏👏
Ok, upside down shittray.. don't think have one of those 😂
mmh trop bon amicalement......
0:52 Im trying to figure out if he was trying to laugh or what?
Do you know Jesus.
If you don't, nothing else matters.
“Sharp Clever”? I wear Swimming Goggles! If I handled a cleaver as fast as you did,m I’d be missing a finger! 😱
Totally Legit just like #PIZZAGATE!
Shit tray got me giggling. 8^)