Pissaladière Niçoise
The pissaladière is a pie from Nice, the famous "pissaladière niçoise". The "pissaladiera" owes its name to the "pissalat" (see description below); whose artisanal production is carried out from May to August and whose dough was once brushed with this pie before putting it in the oven. The origin of the pissaladière dates back to the Middle Ages, when sailors and fishermen in the Nice region used pissalat, a paste made from anchovies and salt, with the use of preserving fish during long sea voyages. Over time, pissalat became an ingredient in Provençal cuisine, and was therefore used to garnish pies and breads. The traditional pissaladière recipe has not changed much over the centuries, the basic ingredients, such as onions, anchovies and black olives, have remained the basis of the recipe.
For dough, it is usually prepared from flour, water, and olive oil. It is occasionally flavoured with Provençal herbs such as thyme and rosemary. A gourmet pissaladière that is true to its origin must be made with sourdough dough ordered from the baker. Little by little, the pissaladière recipe has become an emblematic dish of Nice cuisine, usually served as a starter or as a main course with a green salad. A gourmet pissaladière can also be enjoyed as an appetizer, cut into small squares. Pissaladière is made of bread dough, onion compote and pissalat, a kind of dough obtained after maceration of sardines, anchovies and condiments that is no longer found today but which gave it its name. For this Pissaladière Niçoise recipe, you can count 10 minutes of preparation. As you can see, the pissaladière is sacred!
INGREDIENTS
400 g baker's sourdough bread dough4 garlic cloves1 dozen salted anchovy fillets10 ml olive oil2.5 kg onion1 bouquet of herbs2 dozen black olives
INSTRUCTIONS
Mince the onions. Sauté them in oil in a casserole dish over very low heat, with the peeled but unpeeled garlic and with the bouquet garni. Cover and stew for at least 2 hours, stirring with a wooden spoon. At the end of cooking, the onions should mash under the fork without being browned. Stretch the dough by hand, making it round to a thickness of 3 mm (approximately) and shaping a rim to hold the filling. Let it rise for 20 minutes and preheat the oven to 210°C. When the dough is risen, put it in the oven for 10 minutes and then take it out without turning it off. Remove the garlic cloves and the bunch from the onion compote, season with salt very lightly (be careful with anchovies). Spread the onions over the dough with a slotted spoon to drain the oil, then arrange the anchovy fillets and olives. Present the piping hot pissaladière.
NoteAnchovy: It is best to use salted anchovy fillets, run them well under water to de-salt them. If you can only find anchovy fillets in oil, just pat them dry with paper towels.
The pissaladière is a pie from Nice, the famous "pissaladière niçoise". The "pissaladiera" owes its name to the "pissalat" (see description below); whose artisanal production is carried out from May to August and whose dough was once brushed with this pie before putting it in the oven. The origin of the pissaladière dates back to the Middle Ages, when sailors and fishermen in the Nice region used pissalat, a paste made from anchovies and salt, with the use of preserving fish during long sea voyages. Over time, pissalat became an ingredient in Provençal cuisine, and was therefore used to garnish pies and breads. The traditional pissaladière recipe has not changed much over the centuries, the basic ingredients, such as onions, anchovies and black olives, have remained the basis of the recipe.
For dough, it is usually prepared from flour, water, and olive oil. It is occasionally flavoured with Provençal herbs such as thyme and rosemary. A gourmet pissaladière that is true to its origin must be made with sourdough dough ordered from the baker. Little by little, the pissaladière recipe has become an emblematic dish of Nice cuisine, usually served as a starter or as a main course with a green salad. A gourmet pissaladière can also be enjoyed as an appetizer, cut into small squares. Pissaladière is made of bread dough, onion compote and pissalat, a kind of dough obtained after maceration of sardines, anchovies and condiments that is no longer found today but which gave it its name. For this Pissaladière Niçoise recipe, you can count 10 minutes of preparation. As you can see, the pissaladière is sacred!
INGREDIENTS
400 g baker's sourdough bread dough
4 garlic cloves
1 dozen salted anchovy fillets
10 ml olive oil
2.5 kg onion
1 bouquet of herbs
2 dozen black olives
INSTRUCTIONS
Mince the onions. Sauté them in oil in a casserole dish over very low heat, with the peeled but unpeeled garlic and with the bouquet garni. Cover and stew for at least 2 hours, stirring with a wooden spoon. At the end of cooking, the onions should mash under the fork without being browned. Stretch the dough by hand, making it round to a thickness of 3 mm (approximately) and shaping a rim to hold the filling. Let it rise for 20 minutes and preheat the oven to 210°C. When the dough is risen, put it in the oven for 10 minutes and then take it out without turning it off. Remove the garlic cloves and the bunch from the onion compote, season with salt very lightly (be careful with anchovies). Spread the onions over the dough with a slotted spoon to drain the oil, then arrange the anchovy fillets and olives. Present the piping hot pissaladière.
Note
Anchovy: It is best to use salted anchovy fillets, run them well under water to de-salt them. If you can only find anchovy fillets in oil, just pat them dry with paper towels.
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