Pennewithfriedsardinescapersandparsley Recipes

Steps:

• Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
• Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
• Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
• Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.

Steps:

• Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let stand until foamy, about 5 minutes. Stir in vanilla seeds. In a mixer fitted with the dough-hook attachment, beat together 4 1/2 cups flour, sugar, salt, and 4 tablespoons butter on low speed until mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; beat until dough just comes together. Add eggs and yolk; beat until just combined, 2 to 3 minutes (do not overmix). Turn out dough onto a lightly floured surface. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic and refrigerate at least 2 hours and up to overnight.
• Switch mixer to the paddle attachment and beat together remaining 3 sticks and 4 tablespoons butter and 2 tablespoons flour. Shape mixture into a 10-by-12-inch rectangle on a sheet of plastic wrap. Wrap and refrigerate at least 15 minutes and up to 1 day. (Before proceeding, let butter mixture stand at room temperature until it has same consistency as dough.)
• On a lightly floured surface, roll out dough to a 10-by-18-inch rectangle, about 1/4 inch thick, keeping corners square. (Remove any excess flour from dough with a dry pastry brush.) With a short side facing you, place butter mixture over bottom two-thirds of dough. Fold unbuttered third down over butter, then bottom third up over that (as you would fold a business letter; this seals in the butter). Roll out dough again to a 10-by-18-inch rectangle, then fold into thirds as described above; wrap and refrigerate 1 hour. (This completes the first of three turns.) Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. Wrap tightly in plastic; refrigerate at least 4 hours and up to overnight. (Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks; thaw in refrigerator overnight before using.)
• Pears: In a large saucepan, bring wine, lemon zest and juice, sugar, cinnamon, vanilla seeds, and 2 cups water to a boil. Reduce to a simmer; add pears and cover with a parchment round to keep submerged. Cook, occasionally turning pears by gently rotating stems with your fingertips, until tender when pierced with a paring knife, about 20 minutes. With a slotted spoon, transfer pears to a heatproof bowl. Return poaching liquid to a boil and continue cooking until syrupy and reduced by half, 10 to 12 minutes. Pour syrup over pears and refrigerate, covered, at least 4 hours and preferably overnight.
• Frangipane: In mixer fitted with the paddle attachment or a mini food processor, beat together butter and sugar until light and fluffy, about 3 minutes. Add 1 egg, almonds, rum, almond extract, and flour; beat until smooth.
• Using a slotted spoon, remove pears from poaching liquid and pat dry with paper towels. On a lightly floured surface, roll out dough to a 12-by-20-inch rectangle, about 1/4 inch thick. Using a 3 1/2-inch round cutter, cut out 16 rounds and divide between 2 parchment-lined baking sheets. Fill each pear half with about 2 teaspoons frangipane and place, cut-side down, in centers of rounds. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 375°F. In a small bowl, lightly beat remaining egg. Brush rounds of dough with egg wash, avoiding pears. Bake, rotating halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

Steps:

• Dough:In a small bowl, sprinkle yeast over milk; stir until dissolved. Let sit until foamy, about 5 minutes. Stir in vanilla seeds. In the bowl of a mixer fitted with the dough-hook attachment, mix together 4 1/2 cups flour, sugar, salt, and 1/2 stick butter on low speed until butter is incorporated and mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; mix until dough just comes together. Add eggs and yolk; mix until just combined, 2 to 3 minutes (do not overmix).
• Turn dough out onto a lightly floured surface, making sure to include any loose bits left at bottom of bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic; refrigerate at least 2 hours and up to overnight.
• In the bowl of a mixer fitted with the paddle attachment, beat together remaining 3 1/2 sticks butter and 2 tablespoons flour. Shape mixture into a 12-by-10-inch rectangle on a piece of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured surface, roll out dough to an 18-by-10-inch rectangle, a little over 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it is the same consistency as the dough. With a short side facing you, place butter mixture over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
• Roll out dough again to an 18-by-10-inch rectangle, then fold into thirds as described above; refrigerate 1 hour. This completes the first of three turns. Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
• Wrap tightly in plastic and refrigerate at least 4 hours and up to overnight. Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks (thaw in refrigerator overnight before using).
• Poached Pears:Combine wine, lemon juice and zest, sugar, cinnamon, vanilla seeds, and 2 cups water in a large saucepan. Bring to a boil; cook 5 minutes. Add pears, reduce to a simmer, and cover with a parchment round to keep fruit submerged; cook, occasionally turning pears by gently rotating the stems with your fingertips, until pears are tender, about 20 minutes. Transfer pears to a bowl. Return poaching liquid to a boil and continue boiling until syrupy and reduced by half, 10 to 12 minutes. Pour syrup over pears and refrigerate, covered, at least 4 hours and preferably overnight.
• Frangipane:In the bowl of a mixer fitted with the paddle attachment or a mini food processor, beat together butter and sugar until light and fluffy. Add egg, almonds, rum, almond extract, and flour; beat until smooth.
• Using a slotted spoon, remove pears from poaching liquid and pat dry with paper towels. On a lightly floured surface, roll out dough to a 20-by-12-inch rectangle, about 1/4 inch thick. Using a 3 1/2-inch round cutter, cut out 16 rounds and divide between two parchment-lined baking sheets. Fill each pear half with about 2 teaspoons frangipane and place cut-side down in centers of rounds. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 375 degrees. Brush rounds with egg wash, carefully avoiding pears. Bake, rotating halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.