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!
13 comments:
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.
At 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.
It's perfect for a hangover; especially if you're in Provence.
So simple, yet so good.
I love it Cro - it is one of my favourites if we go to France.
It's not a bacon butty though......
looks perfect to me. And I agree, it has to be RED wine!
It looks delicious, I must have a go at making one and George can have a go at making one of those boards!
I 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.
That Italian peasant woman sounds like a gem!
That looks VERY tasty!
I 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.
We 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.
Post a Comment