Pissaladière Pizza Recipe - Bruno Albouze
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- čas přidán 6. 09. 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.
If you refrigerate the onions before chopping, they will be less chemically reactive. So, they won't make you cry.
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.
This is my favourite anchovie dish! I make it with red oignons, but the result also stunning!
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. ❤
Looks Nice...get it?
Best country (or city?) in some way lol
Looks delicious. Been wanting to try making this.
Toujours amusant, efficace et créatif !
Merci pour les petites astuces !
Keep up et merci 🤩
Another MASTERPIECE Thanks another Dish that I'm gonna ad to my menu from MASTER CHEF Bruno
Thanks from 🇵🇷/🇺🇸 to 🇫🇷/🇺🇸
☝ ✌
"On a flowered work surfers"!!!! Man, you are ze best!!
THAT WAS AWESOME. You should get a BakingSteel! I make pizza on it all the time - it's so sick. My stone cracked :D
An amazing looking pizza. I love olives and I love onions. Pizza dough is great, as it freezes well for later use. Cheers!
Such a great dish and a great recipe. Thank you.
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.
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 ;)
Je viens de tester la méthode micro ondes, j'ai l'impression de tricher tellement c'est efficace. Je me sens sale lol
Prove to me that you love your dough!
KISS😘 😂🤣
Making this again for Easter 🐣 Superb recipe Bruno!
that crust looks amazingggg!
I ate two whole slabs of this last summer in as hangover food. C'etait incroyable
love this thanks chef
Oh I remember working in the restaurant and making the Onion confit 😋
It was so delicious 😋
Hello Bruno. I came from Poland. I am your very big fan. I love your recipes. ;). Best regards...
LOVE THIS!!!! Bruno!!! Would you consider doing "real time cooking videos"... bloopers included!? 😂😍🍽👍🏼
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
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. :)
Ahahahah.....bruno you will always amaze me....pizza pissaldiere...my god....
He kissed the dough. I wish I were dough
great recipe
thanks chef bruno
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!)
excellent! thank you
Looks delicious but wondering how salty with anchovies and olives 🤔
I love all you do!!
Trop belle la pissaladière chef, bravo👍
wow it looks amazing
Looks so good!
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?
Super merci
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 love all video, thank you so much for your sharing
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!
You’re funny! I love watching your videos. You’re also very inspiring. Thank you. 😄
BEAUTIFUL!
Any video for the dough making process?
I love food
Oh.. Bruno... I want!
Geweldig Bruno, ik ga zeker weten deze recept voor maker ,,,, dank je
Wow, so yummy 😋😋😋
"Hey what up I am Bruno Albouze..."
Awesome. You da man.
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.....
Excellent!!!
Bruno, you are the best!
this is great men lovely
Wow.
brunoooo
Estupenda
Damn, that looks good. The pissaladiere looks pretty good, too. Ba-dum-bum!
Yumm
Fantastic!
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!!
Awesome!
i cant wait to see more recipes
Fabulous!
waw vous êtes magnifique chef
bravo chef merci pour le partage
Bravo 👨🍳
and he cooks pizza too. Let me pinch myself to make sure Im not dreaming!!
That looks tasty! Died you ever try "Zwiebelkuchen"?
oh my goodness how delicious ! #iwantit
the best belt that you have ever worn
made in France ;)
Cha chuo handsom man👍
Это человек-тесто!
1:55 awww :))) cute
can you do a video for Aligot with your special toch please!
Pas d’olives vertes sinon 👍👍👍
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 ;)
you're always rock 👌👍👍👍👍
Excellent! :)
amo seus vídeos Bruno
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 !
tu nous vend du rêve Bruno ! :D
Ouai and gratos!
French Guga?
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...
^_^ very cool. thank you!
It's clear you love what you're doing, even if you don't kiss it. ;)
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. :)
mmh trop bon amicalement......
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 🐣
How in this world , that Chef has only 596K ?????? SOMEHING is wrong with pp
💋💋💋💋💋💋
Cha chou handsome man 👍
Que delícia amooo suas receitas 👏👏👏👏
Totally Legit just like #PIZZAGATE!
Shit tray got me giggling. 8^)
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.
Ok, upside down shittray.. don't think have one of those 😂
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.