Pierino's pissaldière
Pies
Pierino is resolute when it comes to New Year's resolutions. One of ours was to get our hands back into dough (in all senses). We've always been good at fresh pasta but bread doughs are the Devil's playground so we approached it heavily armed with a KitchenAid stand mixer, a copy of THE BREAD BAKER'S APPRENTICE and other tools of ignorance. Pizza dough is easy, and we've discovered that it freezes well (maybe improves) so this is what it looked like. This is a provencal classic. I'm using white Spanish anchovies (boquerones). These are the anchovies for people who've only tasted bad ones. They are game changers.
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