Pissaladière
 Typical pissaladière | |
| Alternative names | Pissaladiera, pissaladina, piscialandrea |
|---|---|
| Type | Focaccia |
| Place of origin | France |
| Region or state | Nice, Provence-Alpes-Côte d'Azur |
| Serving temperature | Warm, cold |
| Main ingredients | Bread dough, onions, olives, garlic, anchovies or pissalat |
| 266 kcal (1114 kJ)http://www.fatsecret.fr/calories-nutrition/générique/pissaladière | |
.jpg)
Pissaladière (UK: /ˌpɪsælædˈjɛər/, US: /ˌpiːsɑːlɑːdˈjɛər/,[1][2] French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).[3] 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,[4] which in turn became pissalat (via peis salat, "salted fish" in Ligurian and Niçard).[5]
References[edit]
- ^ "pissaladière" (US) and "pissaladière". Oxford Dictionaries. Oxford University Press. Retrieved 18 May 2019.
- ^ "Pissaladière". Merriam-Webster Dictionary. Retrieved 18 May 2019.
- ^ 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
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
