Pissaladière
A thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.
What makes it pissaladière
- Onions cooked very slowly in olive oil until soft and sweet, never browned.
- Anchovies and small black olives on top.
- A bread-dough base, not pastry — and no tomato or cheese.
Where it comes from
The name comes from pissalat, a salted paste of tiny fish that was once spread over it — anchovy fillets usually do the job now. It has a close cousin across the border on the Ligurian coast, from the centuries when Nice looked to Genoa.
It's sold by the slice in the bakeries and markets of Nice, and eaten warm or at room temperature, never hot from the oven.
How it varies
- With pissalat
- The older way, with the fermented fish paste spread under the onions.
Be the first here
Start your own pissaladièreNo one here has made pissaladière yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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