France's border with Northern Italy means that certain national dishes resemble each other; a classic example being that of Pizza and Pissaladière.
In Italy's Liguria district, it is known as Pissaladina and includes Mozzarella cheese (rather like a Pizza), whereas here in France it contains just caramelised onions, anchovies, and black olives.
Pissaladière is a simple cheap peasant dish, best cooked in a pukka wood fired bread oven; which I don't possess. Mine (above) was cooked with the assistance of Monsieur Brandt.
Ideally I should have been sitting on the shaded terrace of a ramshackle bistro overlooking the clear waters of some secret Mediterranean calanque, sipping a glass of chilled Gewurztraminer. But, in fact, it was consumed chez moi with a splendid glass of rustic rouge..... Just as good really.
Pissaladière ingredients were: Bought pizza base, 6 medium sized onions, small tin of anchovies, and 6 'halved' black olives. Caramelising the sliced onions takes about 20 mins, but the rest is child's-play. I baked it for about 25 mins. It made enough for 2; I had half last night, and shall have the rest today.
p.s. My much admired (by me) pizza/pissaladière serving board has probably been used less than a dozen times, and last night I discovered a wretched crack running through it. Looks like I'll soon have to go through the whole lengthy process of making another one. Damn it!
This has to be one of my favourite bread based snacks. It brings back such wonderful memories of sitting on benches at a market in Nice. I do make my own version but haven't for a while. Might do though now. Thanks for the idea.
ReplyDeleteSo simple, yet so good.
DeleteAt this moment of the morning I could not eat it because I feel sick but maybe I could eat it later when I feel better.
ReplyDeleteIt's perfect for a hangover; especially if you're in Provence.
DeleteI love it Cro - it is one of my favourites if we go to France.
ReplyDeleteIt's not a bacon butty though......
ReplyDeletelooks perfect to me. And I agree, it has to be RED wine!
ReplyDeleteIt looks delicious, I must have a go at making one and George can have a go at making one of those boards!
ReplyDeleteI once had a professor of Italian condemn pizza as the food peasant women prepared on wash day, with left over ingredients of the last several meals. As a poor college student, I rather admired that version of something I ate frequently.
ReplyDeleteThat Italian peasant woman sounds like a gem!
DeleteThat looks VERY tasty!
ReplyDeleteI have just started making pizza as I have discovered that an Aga is a great Pizza oven (not as good as a wood fired oven but pretty good anyway) I will try this as it looks delicious.
ReplyDeleteWe have a wood fired oven, as well as an electric one, but it's only worth lighting it if it's cold and/or we have lots of baking to do. I used to have a coal fired Aga, it was wonderful.
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