Saveur The Provence, The french Pissaladiere

What about the Pissaladiere

The pissaladière is a culinary specialty of the region of Nice. Sometimes considered a variant of the pizza, pissaladière is certainly made ​​with the Bead dough, but doesn’t have any tomato  . The pissalat is a paste made ​​from salted sardines and anchovies, which is essential in making the pissaladière.
To decorate the pissaladière a few anchovy fillets and  small black olives.
recipe of the Nice Pissaladiere

Ingredients for 6:

A bread dough (300g) or Puff Pastry
1 kg of sweet onions (white)
olive oil
thyme, rosemary
2 c.café of pissalat (paste salted sardines and anchovies)
6 anchovy fillets with salt
6 small black olives

Peel and shop the onions. In a Pan, sauté the onions in olive oil. Add herbs and a glass of water, then cover to let it ste wan hour over very low heat until onions are soft but not browned.

Remove from heat, remove the herbs and stir in onion confit pissalat.

Pissalat to replace, reduce some mashed anchovies after being rinsed withwater.

Spread batter into a greased pie dish. Spread the onions in a thick layer over the dough and return the edges of the pastry over the onions. Garnish with anchovies and black olives.

Bake in a moderate oven 190 to 200 degrees, about 30 minutes until the pastry is blonde and onions top lightly browned.

Serve warm .

Bon appetit

Bertrand

3 thoughts on “Saveur The Provence, The french Pissaladiere

    • idealparty

      Hi Karen,
      It is the same story every time, you spend hours in the kitchen and the food is gone in 1 hours !!!
      But I love it ! you can see all enjoyed every minute !!!
      a Bientot
      Bertrand

      Like

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