Pissaladière
| Pissaladière | |
|---|---|
 Typical pissaladière | |
| Alternative names | Pissaladina |
| Type | Focaccia, pizza |
| Place of origin | France |
| Region or state | Provence-Alpes-Côte d'Azur |
| Main ingredients | Bread dough, onions, olives, garlic, anchovies or pissalat |
 Cookbook:Pissaladière  Pissaladière | |
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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 Italian 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
External links
- Recipe courtesy Emeril Lagasse, 2002
- Delia Smiths's recipe, with UK & metric measures
- Flo Braker's variant, with cheese