Olive and Anchovy Stuffed Puff Pastry - Fougasse - 27g Carbs, 1g Fiber
Recipe By:
Servings: 8
Preparation Time: 0:00
Categories: Lower Carbs Seafood
1 pound store-bought puff pastry
2/3 cup pitted and chopped imported black olives
12 salted anchovy fillets -- rinsed and chopped
1 large egg -- beaten
Preheat the oven to 350F.
Roll out each sheet of puff pastry to an 11x14-inch rectangle on a lightly floured work surface, following the directions the package for handling. Cut each sheet in half crosswise. Fold each of the 4 pieces in half and cut out 2 triangles on the top and bottom to form an "N".
Mix the olives and anchovies, spread this stuffing on one side of each sheet of pastry, and fold the other side over, crimping the edges together with the tines of a fork. Place on a baking sheet and brush with some beaten egg. (It is not necessary to grease the baking sheet as the pastry has plenty of butter worked into it.)Bake until golden brown, about 20 minutes. Let cool slightly on a wire rack and serve.
Makes 6 servings.
The 'fougasse' is a flat puff pastry stuffed with anchovies and olives or walnuts. The shapes and even the dough of a fougasse can vary according to mood and artistic talent of the baker, as well as the region. Their shapes can range from 'N's, flower petals, and rectangles to intricate intertwining of dough that looks like lacework. A fougasse can be made with frozen store-bought pate feuilletee (puff pastry) and baked until light and fluffy in any shape you wish. In Aigues-Mortes, an old medieval town that once had quick access to the Mediterranean Sea, one can fougasse noel, a large flat rectangle of dough, yellow from a glaze of yolks, spongy, light, and frosted with sugar that is made at Christmas time. In Bouziguez, further down the coast, one can find the fougasse (or sometimes faugasse or fougassette) stuffed with ground walnuts. This recipe uses chopped imported black olive and salted anchovies, and is my favorite. If using frozen puff pastry, defrost according to package instructions.
Cuisine: "Italian"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 387 Calories; 28g Fat (65.3% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 684mg Sodium
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 5 1/2 Fat
No comments:
Post a Comment