Pissaladière
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| Origin | |
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| Alternative name(s) | Pissaladina |
| Place of origin | France |
| Region or state | Southern France |
| Details | |
| Type | Pizza |
| Main ingredient(s) | Bread dough or pâte brisée, onions, olives, garlic, anchovies or pissalat |
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Pissaladière (French pronunciation: [pisaladjɛʁ]; Occitan: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdina]; Ligurian: piscialandrea) is a pizza-like dish made in southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy, it can be considered a type of white pizza, as no tomatoes are used.[1] The dough is usually a bread dough thicker than that of the classic Italian pizza (although a pâte brisée is sometimes used instead), 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). No cheese is used in France;[1] however in the nearby Italian town of San Remo, mozzarella is sometimes added. Now served as an appetizer, it was traditionally cooked and sold early each morning.
The etymology of the word seems to be from occitan peis, from the Latin piscis,[2] which in turn became pissalat, (via peis salat, "salted fish" in Niçard).[3]
References[edit]
- ^ a b Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
- ^ David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. pp. 38/39. ISBN 1-902304-27-6.
- ^ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5
External links[edit]
- Recipe courtesy Emeril Lagasse, 2002
- Delia Smiths's recipe, with UK & metric measures
- Flo Braker's variant, with cheese
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