Распечатать
E-mail
 |
Ингредиенты
- 1/2 tsp (.07oz, 2gr) sugar
- 1 1/2 tsp (.18oz, 5gr) dry yeast
- 1/4 cup (2oz, 59ml) water
- 1/8 cup (1oz, 29.5ml) milk
- 1/8 cup (1oz, 29.5ml) olive oil
- 1 egg
- 1 egg yolk
- 1 cup (4.9oz, 140gr) whole wheat flour
- 1 cup (5.4oz, 154gr) white flour, may not use all
- 3/4 tsp (.15oz, 4.25) salt
- 1 tsp (.05oz, 1.5gr) Herbes de Provence
- Filling:
- 1 tsp (.16oz, 4.5gr) butter
- 2 tsp (.32oz, 9gr) olive oil
- 2 medium red onions, chopped (1 3/4 cups, 7.6oz, 215gr)
- 4 medium shallots chopped (3/4 cup, 3.3oz, 94gr)
- 1 tsp (.14oz, 4gr) sugar
- 15 fresh sage leaves, chopped (about 2 tbs – too light to weigh)
- 1 tsp (.05oz, 1.5gr) rosemary
- 1 tbs Dijon-style mustard (too difficult to weigh)
- 1/2 cup (1.6oz, 45gr) Parmigiana Reggiano.
- 1/2 cup (1.6oz, 45gr) Pecorino Romano (sheep’s cheese)
- 1 egg, beaten
- 1 tsp (5 mL) granulated sugar
- 1/2 cup (125 mL) warm water
- 1 pkg active dry yeast, (or 1 tbsp/15mL)
- 1/4 cup (60 mL) milk
- 1/4 cup (60 mL) vegetable oil
- 1-1/2 tsp (7 mL) salt
- 3-1/2 cups (875 mL) all-purpose flour
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 3 cups (750 mL) sliced onions, (about 2 large)
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) dried rosemary
- 1 tbsp (15 mL) Dijon mustard
- 1-1/2 cups (375 mL) shredded Asiago cheese
View Full Recipe at Thyme for Cooking, the Blog
