Pissaladiere Pasta

Pissaladière is a sort of pizza with a nest of sweet burnished onions overlaid with a harlequin pattern of crossed anchovies and olive studs atop a focaccia like dough.

Pissaladiere pasta. Pissaladière is a culinary specialty originating from liguria now also typical in southeastern france. Great sources are the bread cereals and pasta. Place 1 tbsp olive oil and 1 tbsp butter in a large saute pan over medium heat.

Heat oil in a large skillet over medium heat. Our version uses ready rolled puff pastry and can be ready in as little as an hour. Salty like the sea with a touch of sweetness.

When the butter melts add onion anchovy garlic thyme and bay leaf. 1 pinch of flaky sea salt generous. Begin by preparing the onion topping.

Finely chop 2 of the anchovy fillets. It is often compared to pizza. A pissaladière is a pizza style tart that originated in the southern region of france around nice and the french riviera.

Add onions garlic thyme and chopped anchovy then cover pan and cook stirring occasionally. The word pissalandrea comes from the italian terminology pizza all andrea or pizza d andrea. The name derives from the local dialect term for salted fish.

Step 2 return the dough to the bowl cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1 hours or until the dough springs back when pressed. 2 garlic cloves finely minced. The defining ingredients are caramelized onions anchovies and cured black olives but some recipes including ours call for fresh tomatoes as well.