Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, anchovy flammkuchen. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Finde was du suchst - köstlich & phantastisch. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Anchovy (アンチョビ)A character from the series Girls und Panzer.
Anchovy Flammkuchen is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Anchovy Flammkuchen is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook anchovy flammkuchen using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Anchovy Flammkuchen:
- Prepare <Base>
- Take 1 heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups
- Take 1 teaspoon Baking Powder *optional, I didn’t add it today
- Make ready 1/4 teaspoon Salt
- Take 1/2 cup Warm Water
- Get 1 tablespoon Olive Oil *OR Vegetable Oil
- Get <Topping>
- Take 100 g Sour Cream
- Prepare 50 g Anchovette (Anchovy Spread) *I used Peck’s Anchovette
- Make ready 1/2 Onion *finely chopped
- Prepare 8 Anchovy Fillets *drained and chopped
- Get Freshly Ground Black Pepper
- Make ready Fresh Dill
Its German name, Flammkuchen (sometimes Flammekueche), translates to precisely the same - flamme=flame and kuchen=tart. Flammkuchen (alemannisch Flammekueche oder Flammwaie; elsässisch Flammekueche; lothringisch Flammkuche; französisch tarte flambée ‚flambierter Kuchen') ist eine Spezialität aus dem Elsass und Lothringen, dem Saarland sowie der benachbarten Pfalz und Baden. Die Pizza kommt aus Italien, der Flammkuchen aus. Der Flammkuchen aus dem Elsass in Frankreich, ist ein mit Zwiebeln, Speck und Sauerrahm belegter Brotteig, der bei starker Hitze für kurze Zeit im Ofen.
Instructions to make Anchovy Flammkuchen:
- Combine Flour and Salt in a bowl. Add Warm Water and Olive Oil. Mix until a dough comes together. Knead, adding more flour if required, until smooth and elastic.
- Divide the dough into 2 portions if you prefer. (Today I made 1 large Flammkuchen.) Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
- Mix Sour Cream and Anchovette (Anchovy Spread), spread on the base, scatter chopped Onion and Anchovy Fillets evenly.
- Bake in a hot oven over 200℃ until nicely browned and edges are crispy. *Today I baked it at 240℃ for 8 minutes.
- Sprinkle with ground Pepper and scatter fresh Dill leaves over.
Anchovies are tiny, silvery fish that come from the Mediterranean and southern European coasts. Flammkuchen (pronounced flam-KOOK-en) comes from South Germany and the Alsace region of France (along the southwestern French-German border). La Tarte Flambée z alsasského regionu, známý jako Flammkuchen po našem Alsaský slaný koláč. Mit unserem Rezept gelingt der Klassiker mit Speck, Schmand und Zwiebeln garantiert. einfach knusprig lecker. Pino Cuttaia combines three punchy flavours of the sea in this creative starter recipe, with fresh anchovies, squid ink and tuna bottarga complimented by lightly pickled onions, tomato and parsley.
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