CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Inicio
»
Recetas
» Perfect palmiers with pistounade from Provence
Pin It
Emprimir
Correo Electrónico
Receta Perfect palmiers with pistounade from Provence
de
Jeanne Horak-Druiff
Calificación:
4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1
voto
| 448 views
0 evaluaciónes
|
0 comentarios
Ingredientes
1 roll of ready made puff pastry
About 100g Pistounade
4 Tbsp grated Pecorino cheese
View Full Recipe at
CookSister!
Toolbox
Add to Recipe Box
Add Personal Note
Conversion Calculator
¿Te gusto esta receta?
Click to rate it:
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
Menus and Pairings
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Inscríbate — La Membrecía es Gratis
¡Es Gratis!
Inscribiéndome, acepto a los
terms of use
Recetas de este chef
Jeanne Horak-Druiff
Reino Unido
Inscribió Viernes, 12 de Marzo de 2010
Cocinero Intermedio
157 recetas
Follow
Sun-dried tomato and aubergine pasta - the food of love
20-hour sous vide oxtail stew on creamy mustard mash
Tiramisu - a new year pick-me-up
Persimmon and cranberry crisp - and a workshop!
Life aboard the Celebrity Reflection
Invita tus amigos
¿Conoces a alguien quien sería un miembro apasionado de CocinarComerCompartir.com? ¡Invitalos!
Invitar Amigos
Crear un Grupo
Crea tu propio grupo para compartir recetas y platicarlas con otros chefs!
Crea tu propio grupo
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
Emprimir
Correo Electrónico
,%20how%20can%20you%20NOT%20make%20perfect%20palmiers?%3C/p%3E%3Cp%3EIf%20you%20have%20ever%20been%20to%20Provence%20(and%20if%20not,%20I%20highly%20recommend%20that%20you%20go%20ASAP!),%20you%20will%20probably%20have%20come%20across%20pistou.%20%20Both%20the%20word%20and%20the%20dish%20have%20been%20adopted%20from%20neighbouring%20Italy%20where%20it%20is%20better%20known%20as%20pesto.%20%20But%20unlike%20Italian%20pesto%20genovese%20which%20is%20made%20with%20basil,%20pine%20nuts%20and%20cheese,%20in%20Provence%20the%20pistou%20generally%20made%20with%20olive%20oil,%20basil,%20and%20garlic%20only.%20%20Cheese%20is%20sometimes%20added,%20but%20no%20nuts%20are%20included.%20Pistou%20is%20most%20often%20used%20in%20the%20typical%20soupe%20au%20pistou,%20a%20hearty%20vegetable%20soup%20with%20a%20dollop%20of%20pistou%20added%20before%20serving%20to%20infuse%20the%20soup%20with%20the%20fresh%20basil%20flavour.%20%20Another%20ubiquitous%20treat%20in%20Provence%20is%20tapenade.%20%20The%20word%20itself%20actually%20comes%20from%20the%20Provencal%20word%20for%20capers,%20which%20is%20tapenas,%20and%20the%20dish%20consists%20of%20finely%20chopped%20or%20crushed%20olives%20and%20capers,%20mixed%20with%20olive%20oil%20to%20form%20a%20paste.%20%20It%20is%20usually%20served%20with%20bread%20as%20an%20appetiser%20and%20is%20one%20of%20my%20favourite%20things%20ever.%3C/p%3E%3Cp%3EVaucluse%20is%20one%20of%20the%20departments%20within%20the%20French%20region%20of%20Provence,%20occupying%20its%20north-west%20corner%20and%20bordered%20by%20the%20Rhone%20River%20to%20the%20west.%20The%20department%20is%20also%20home%20to%20the%20historic%20city%20of%20Avignon,%20established%20by%20the%20Celts%20in%20pre-Roman%20times%20and,%20for%20about%2070%20years%20in%20the%201300s,%20the%20temporary%20seat%20of%20the%20Roman%20Catholic%20papacy.%20Vast%20quantities%20of%20fruit%20and%20vegetables%20are%20cultivated%20in%20the%20lower-lying%20parts%20of%20the%20department,%20on%20one%20of%20the%20most%20fertile%20plains%20in%20southern%20France,%20making%20it%20something%20of%20a%20foodie%20paradise.%20%20So%20I%20was%20understandably%20excited%20when%20the%20lovely%20folks%20at%20Vaucluse%20Tourist%20Board%20asked%20me%20whether%20I%20would%20like%20a%20couple%20of%20typical%20Vaucluse%20ingredients%20to%20cook%20with.%20Mais%20oui!%3C/p%3E%3Cp%3EOne%20of%20the%20items%20I%20received%20was%20a%20tub%20of%20Pistounade%20au%20basilic%20de%20Provence%20from%20Delices%20du%20Luberons.%20%20The%20name%20derives%20from%20an%20amalgamation%20of%20pistou%20and%20tapenade%20-%20which%20is%20pretty%20much%20what%20this%20is:%20%20a%20paste%20of%20basil%20and%20green%20olives.%20%20It%20has%20a%20lovely%20fresh%20basil%20taste%20with%20the%20tang%20of%20olives%20and%20is%20less%20salty%20that%20a%20basil%20pesto%20would%20be%20(because%20the%20lack%20of%20Parmesan%20cheese).%20%20It%20also%20seems%20less%20oily%20than%20most%20commercially%20available%20pestos.%20%20Of%20course,%20the%20next%20dilemma%20was%20what%20to%20make?%20%20I%20wanted%20something%20in%20keeping%20with%20the%20pistounade's%20French%20roots%20so%20in%20the%20end%20I%20settled%20on%20savoury%20palmiers.%20%20These%20pretty%20rolled%20puff-pastry%20treats%20originated%20in%20France%20around%20the%20turn%20of%20the%2019th%20century%20but%20are%20popular%20all%20over%20Europe.%20%20Also%20known%20as%20pigs'%20or%20elephants'%20ears,%20they%20are%20usually%20sweet%20but%20make%20fantastic%20savoury%20snacks%20too.%3C/p%3E%3Cp%3EThye%20are%20absolutely%20no%20trouble%20at%20all%20to%20make%20and%20can%20be%20made%20ahead%20and%20frozen,%20ready%20to%20slice%20and%20bake%20when%20your%20guests%20arrive.%20%20And%20I%20can%20guarantee%20you%20they%20will%20FLY%20off%20the%20plate%20faster%20that%20you%20can%20say%20perfect%20palmiers%20with%20pistounade%20from%20Provence!%3C/p%3E%3Cp%3EDISCLOSURE:%20%20The%20Pistounade%20was%20a%20free%20sample%20sent%20to%20me%20by%20the%20Vaucluse%20Tourist%20Board.%3C/p%3E%3Cp%3EPISTOUNADE%20PALMIERS%20(makes%20about%2030)%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ERemove%20the%20pastry%20from%20the%20fridge%20about%2010%20minutes%20before%20using.%20%20Unroll%20the%20pastry%20onto%20a%20piece%20of%20clingfilm%20-%20it%20should%20be%20about%20long%20and%2025cm%20wide.%3C/p%3E%3Cp%3ELightly%20mark%20the%20centre%20point%20of%20the%20long%20side%20of%20the%20pastry.%20%20Spread%20the%20Pistounade%20evenly%20over%20the%20whole%20piece%20of%20pastry%20-%20try%20not%20to%20get%20too%20much%20of%20the%20oil%20onto%20the%20pastry,%20more%20of%20the%20green%20paste%20itself.%20%20Sprinkle%20the%20cheese%20evenly%20over%20the%20pistounade.%3C/p%3E%3Cp%3EOne%20at%20a%20time,%20from%20each%20short%20edge,%20carefully%20roll%20up%20the%20pastry%20to%20the%20centrepoint%20-%20the%20two%20rolls%20should%20meet%20in%20the%20middle%20and%20be%20of%20equal%20size.%20%20Carefully%20wrap%20the%20entire%20double%20roll%20in%20clingfilm%20and%20place%20in%20the%20freezer%20for%2030%20minutes.%20%20(If%20you%20are%20making%20the%20roll%20well%20in%20advance,%20refrigerate%20it%20but%20then%20put%20it%20in%20the%20freezer%20for%2030%20mins%20before%20slicing).%3C/p%3E%3Cp%3EWhen%20ready%20to%20bake,%20pre-heat%20the%20oven%20to%20200C%20and%20remove%20the%20pastry%20roll%20from%20the%20freezer.%20%20Slice%20in%201/2cm%20thick%20slices%20and%20lay%20the%20slices%20out%20on%20an%20ungreased%20baking%20sheet,%20leaving%20space%20in%20between%20for%20expansion.%20Bake%20in%20the%20pre-heated%20oven%20for%20about%2010-15%20minutes%20or%20until%20puffy%20and%20golden.%20%20Serve%20hot%20with%20drinks.%3C/p%3E%3Cp%3EVariations:%20%20instead%20of%20pistounade,%20try%20sun-dried%20tomato%20pesto,%20basil%20pesto%20or%20black%20olive%20tapenade.%20%20You%20can%20also%20use%20just%20or%20finely%20grated%20hard%20cheese,%20but%20moisten%20the%20pastry%20with%20a%20little%20olive%20oil%20or%20water%20first%20so%20that%20the%20cheese%20sticks%20to%20the%20pastry%20while%20rolling.%3C/p%3E){kind=link}