Riviera Fougasse

Credit: Didier Loire
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Ingredients (5 people)


Step 1: Fougasse Dough

Mix all of the ingredients, making sure not to give the mixture too much body. Let rise for 30 minutes, then refrigerate for 6 hours.

Step 2: Filling

Slice the del Piquillo pimientos into 1/2-1 1/4 inch (1.5 x 3 cm) slices.

Remove the leaves from the artichokes and peel, keeping just the tender part of the leaves, and slice into thin strips. Sauté in very hot olive oil in a frying pan. Make sure they remain crispy and drain on paper towels.

Wash the basil, pat dry and remove from the stalks. Slice into even strips with a thin-bladed knife.

Peel, wash, and cut the scallions into a fine julienne.

Pit the olives.

Make parmesan shavings with a vegetable peeler.

Cut the anchovies into small pieces.

Drain the tomato wedges.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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