"Simplicity is the ultimate sophistication" LdV

Thursday, 26 February 2015

PISSALADIÉRE : FROM MENTON OR NICE ?

PISSALADIÉRE

This dish is typically French from Provence. The pissaladière or "Pissalat" for salty fish, appeared in 997 AD... Apparently, the Roman introduced the "onion tart" during the Avignon Papacy in XIV century... 
You can use frozen onions (It saves my time and my tears...). 
From Menton : put all the ingredients listed below...
From Nice : it is exactly the same but without plum tomatoes…

Wine pairing : Condrieu (White) from the Rhône Valley.
 


PISSALADIÉRE
A quick glance in your kitchen...

IN YOUR FRIDGE
1 ready made pizza or bread dough

IN YOUR CUPBOARD
Garlic
Anchovies filets in oil
Pitted black olives
Tin of plum tomatoes
Onions
Brown sugar

PISSALADIÉRE
Serves 6 
1 ready made pizza or bread dough
850g 30 oz of sliced onions (frozen for me)
2 garlic cloves (crushed)
10 anchovies filets in can (drained)
10 pitted black olives, cut in half
A tin of plum tomatoes
1 tbsp of caster brown sugar

In a large pan, cook the onions with the garlic and brown sugar in a little bit of olive oil for 10 minutes.
Pre-heat your oven to 200°.
Roll the pizza dough all over a round tin to make a very thin base.
Spread the onions preparation evenly over the pizza base then add the plum tomatoes.
Arrange the anchovies and the olives over the onions.
Cook for 10 minutes.
Serve with a nice green salad.

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