Pissaladière
 Typical pissaladière from Nice | |
| Alternative names | Pissaladiera, pissaladina, piscialandrea, pizza all'Andrea, |
|---|---|
| Type | Focaccia, Fougasse |
| Place of origin |  France |
| Region or state | Provence |
| Serving temperature | Warm, cold |
| Main ingredients | Bread dough, onions, olives, garlic, anchovies or pissalat |
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Pissaladière (Nice.[4][5] It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).[6]
Etymology and history
The etymology of the word seems to originate from the Latin piscis "fish",Niçard).[8]
The first written recipe was found in a document of the year 879 in Provence. This old recipe included onions and pissalat, confirming that the name derives from this anchovy puré.[9]
Description
The dough is usually a bread dough thicker than that of the classic
pizza margherita, and the traditional topping usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat).[6] In the version of Menton
the dough is enriched with tomatoes.
Some other variants exist in France:[10]
- The pichade, typical from Menton, is a pissaladière with a tomato base.
- The tarte de Menton is a pissaladière without anchovies.
See also
- Cuisine of France
- Cuisine of Provence
References
- ^ "pissaladière" (US) and "pissaladière". Oxford Dictionaries UK English Dictionary. Oxford University Press.[dead link]
- ^ "pissaladière". Merriam-Webster.com Dictionary. Retrieved 18 May 2019.
- ISBN 978-0-307-46491-0.
- ^ o-yummy (2020-05-08). "Pissaladière". O-yummy. Retrieved 2023-06-11.
- ISBN 978-0-8032-5994-2.
- ^ a b c Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
- ISBN 1-902304-27-6.
- ISBN 2-86410-262-5
- ISBN 978-2-402-19191-3.
- ISBN 978-1-57965-876-2.