Pissaladière
| Pissaladière.jpg
Typical pissaladière
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| Origin | |
|---|---|
| Alternative name(s) | Pissaladina |
| Place of origin | France |
| Region or state | Provence-Alpes-Côte d'Azur |
| Details | |
| Type | Focaccia |
| Main ingredient(s) | Bread dough, onions, olives, garlic, anchovies or pissalat |
| Approximate calories per serving |
10000 |
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Pissaladière (Ligurian: piscialandrea; Occitan: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdina]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Margherita pizza, and the traditional topping consists of caramelised (almost pureed) onions, olives, garlic and anchovies (either whole or in the form of pissalat, a type of anchovy paste).[1] Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.
The etymology of the word seems to be from the Latin piscis,[2] which in turn became pissalat, (via peis salat, "salted fish" in Ligurian and Niçard).[3]
References
- ↑ Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5
External links
- Recipe courtesy Emeril Lagasse, 2002
- Delia Smiths's recipe, with UK & metric measures
- Flo Braker's variant, with cheese
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