Pissaladiere nicoise : Regional recipes of the Riviera

Regional Recipes

Pissaladiere niÇoise

 

• Preparing time : 20 minutes
• Ingredients : for 6 persons
  500grs of dough
  3 large spoonfuls of oil
  1.250kgs of onions
  a glass of olive oil
  12 salted anchovies
  a small spoonful of powder sugar
  60grs of small black olives from Nice
  
• Cooking time : 45 minutes

Peel and cut the onions into small quarters.
In a small pan heat the olive oil and fry the onions. They shouldn't get coloured during the cooking. They should be melted and white at the end of the cooking time.
Wash the anchovies, prepare the fillets, dip them into water.
Mix the dough with 3 spoonfuls of oil. Form a 1cm large cylinder of 24-25 cm. Roll the endings around in order to make a cavity at the center.
Place this disc on a plate sprinkled with flour.
Heat the oven (250°)




Sprinkle an inch of sugar on the onions, mix them and recover the dough with the mixture.
Drain the anchovies, put them on the onions, decorate them with the olives. Put the 'pissaladiere' in the hot oven, cook it for 30 minutes. Serve hot.

 

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