Skip to main content

.Anchovy Pie With Caramelized Red Onions (Gluten Free).


It starts to look like I should rename this blog "pie and knit"-blog. But I like pie. There, I said it. Now I don’t have to make any more excuses for posting yet another pie recipe. I was so overjoyed about finally mastering the wheat and gluten free pie crust that I just had to make some more. Just think of something you really love, finding out that you are allergic to it and spending 1.5 years before finally finding a decent substitute for it. That’s how it was for me with the wheat allergy.

This time I made a pie with anchovy and red onions. It reminds me of the French onion pie, pissaladière. The saltiness of the anchovy and olives is balanced by the caramelized red onions and balsamic vinegar. It is full of taste and gets even better if made the day before serving.

A small note: It’s weird but I get a serious craving for anchovy once or twice a month. My favorite pizza toppings are anchovy, garlic and capers. The obsession and love for anchovy runs in our family: anchovy pizza is also the favorite of my grandfather and my dad loves making anchovy sandwiches topped with cooked eggs with a bit runny yolks.




GLUTEN FREE ANCHOVY PIE WITH CARAMELIZED RED ONIONS

one pie crust with this recipe

Filling:
700 g red onions
2 Tbsp balsamic vinegar
1 Tbsp sugar
2 tins of anchovy fillets (125g / 81g per tin)  
100 g of olives
35 g of small capers
0.5 dl fresh thyme, roughly chopped (you can substitute this with 1 or 2 tsp dried thyme)
black pepper according to taste
olive oil for frying


Peel and slice the onions thinly. Pour some olive oil onto a frying pan and sauté the onions on a medium heat for about 10 minutes. They should get soft and kind of transparent, so make sure you don’t let them burn and brown. Season with thyme and black pepper, and add the balsamic vinegar and sugar as well as the oil or stock from one of the anchovy tins. Let the onions cook for about 20 minutes.

At this point, preheat your oven to 225 degrees. Follow the recipe and instructions for the preparation of the pie crust provided in the link above, or use your favorite crust recipe for a savory pie. Grease a pie form with a small spoonful of butter. My pie form has 27 cm diameter. Press it into your pie form starting from the edges and working your way to the middle.

By now your onions should be nice and soft. Add the olives and capers and the anchovies from one tin. Stir and sauté the mixture until the anchovies have “melted” into it.

Spread the filling evenly on the crust and garnish with the rest of the anchovies. Bake for about 40 minutes, or until fully baked and the edges have started to brown slightly. Let the pie rest for a while before serving. 

Comments

Popular posts from this blog

Salut Chéri! Beret Pattern.

Here is the pattern for the berets I've knitted. The name for the beret is from the t-shirt I was wearing when I took the project photos of the first beret for Ravelry. I thought the name suited the beret, since it's quite classical take on the hat that has become the icon of everything French. Happy knitting!

Cloud Mittens - the Pattern part 1.

This is so long overdue, but I have now finally managed to write down the pattern for the Cloud mittens. Here it is, my Christmas present to all you guys! Enjoy!
CLOUD MITTENS
(Here is the link to the pattern on Ravelry)

You need: 125 m or 135 yards of DK weight yarn (blue sample knit with Novita Wool, 100% wool, 135 m/ 50g) 125 m or 135 yards of sport weight yarn for the lining (blue sample: Garnstudio Drops Baby Alpaca Silk, 70% alpaca, 30% silk, 167 m/ 50 g) 
Needles: a set of 2.5 mm (US 1 1/2) DPNs or circular needles if you prefer Magic Loop method like me
Gauge: 16 stitches and 22 rows = 5 cm (2 inches)


To fit an average woman hand
Intermediate knitting skills required

Theo's New Knitwear.

All of Theo's hats became suddenly too small for him. And also too hot now that spring has arrived. I had been eyeing the Kyushu hat pattern by Kuroki Knitting for a while and decided to knit it now that I had the chance. I love knitting baby hats because they are really fast to knit but at the same time as versatile as grown-up hats. This hat had a really unique eyelet sic sac pattern which was fun to knit. 
Theo was diagnosed with allergy to eggs, that's why his cheeks are looking so bad at the moment. But now we know and can eliminate all things containing eggs from his diet!
This was my first time knitting with Sandnes Garn Mini Alpaca, but certainly not the last one. Unlike many other alpaca yarns it was not at all itchy which is important for baby knits. The light blue color is also really cute in my opinion. 

I have also finished the bunny yoke pullover I started knitting during the Easter holidays. The pattern is Sweet William by Ann Kingstone and it is one of the cute…