Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable Bayaldi; (see recipe) |
| 4 \N | Circles store-bought frozen puff pastry; |
| \N \N | Defrosted and cut 5\" in diameter |
| \N \N | Amount of flour; ¥ |
| ½ teaspoon | Black olive paste; mixed with |
| ½ teaspoon | Olive oil |
| 8 \N | 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 ½ 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@..."
Recipe by: Richard Dowd
Converted by MM_Buster v2.0l.