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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Green and Red Pepper, Onion, and Bacon Pizza



Saturday supper calls for pizza, and this one's got the taste of roasted peppers and onions that'll remind you of our traditional coca de recapte from back home.

Details


  • Cost per person: €1.60.
  • Preparation time: 50 minutes.

    • Ingredients

    for 4 individual pizzas
    • 550g bread flour.
    • 20g fresh yeast.
    • 1 plain yogurt.
    • 300g warm milk.
    • 120g olive oil.
    • 40g instant mashed potato flakes (Maggi brand).
    • 1 tsp salt.

    For the topping

    • 350g mozzarella cheese.
    • 250g fresh lean bacon.
    • 2 roasted red peppers.
    • 2 medium roasted onions.
    • 3 green peppers.
    • salt.
    • olive oil.

    Preparation


    In a large bowl, pour in the warm milk and crumble in the yeast. Mix well until the yeast dissolves completely.
    Now add the remaining ingredients one at a time, making sure each one's well incorporated before moving to the next - first the yogurt, then the oil, then the potato flakes.
    Add the flour and salt. Knead with your hands right in the bowl until the dough comes together into a ball, then turn it out onto a floured counter and keep working it until you've got a smooth, elastic dough. Try not to add more flour than what the recipe calls for.
    Shape the dough into a ball and place it in a bowl brushed with olive oil.
    Cover the bowl with a damp cloth and let it rise until it doubles in size.
    Once the dough has risen, oil your hands and turn it out onto your work surface. Divide it into four portions, or however many you need depending on what size pizzas you're making.
    At this point, if you're not using all the dough, you can freeze what's left. Just pop it in a plastic bag that's been oiled on the inside.
    Roast the red peppers and onions - you can find the method for that here.
    For the green peppers, brush them with oil, wrap them in aluminum foil, and bake for 15 minutes at 200°C.
    On an oiled work surface, stretch out each piece of dough and transfer it to a baking sheet lined with parchment paper.
    Sprinkle half the cheese over the dough.

    Slice the peppers and onions into long strips and arrange them over the cheese.
    Cut the bacon into thin, long strips and lay them on top. Season with salt, drizzle with oil, and finish with the rest of the cheese.
    Slide it into a preheated oven at 220°C and bake for 20 to 25 minutes.
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