French ~ Pissaladiere
April 26, 2012
Finally... I baked and tasted Pissaladiere...
Been wanting to make this for a long time.... but didn't have the opportunity. Just incase you are wondering why... my dearest beloved daughter, who is a fussy eater hates anchovies...
Been wanting to make this for a long time.... but didn't have the opportunity. Just incase you are wondering why... my dearest beloved daughter, who is a fussy eater hates anchovies...
Its a PERFECT timing that she is in France and I don't have to feel guilty that we are indulging in good food when she is not home...
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| that's my girl...(at Arc De Triomphe)... and she is coming home tomorrow |
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| What a shame ...Channel 9 didn't know how to spell 'CHOIR'... |
Pissaladiere uses a lot of onion... 1.5kg!!!
When H finished slicing the onion (thank you darl...you saved me from crying my eyes out...), he looked at the mountain of onion rings, "Are you sure? So much onions used...".
But once cooked, it became 'mush and jam' like.. just nice to spread over the dough.
It tasted good... the sweetness of the onion, the saltiness of the anchovies.. but there is one problem...
eating too much onions...gives me wind!!! makes me wonder...
how the French deal with this....
Pissaladiere Recipe
(serve 4-6)(tweaked and adapted from The Food of France)
40g butter1 tablespoon olive oil1.5kg brown onion thinly sliced2 tablespoon of thyme20-25anchovies halved100g pitted Kalamata olives -halved
dough
2teaspoon dried yeast250g bread flour1/2 teaspoon salt3 tablespoon olive oil125ml warm water plus extra 35ml
- Heat butter and olive oil in a big frypan. Saute the onion with half the thyme until soft (about 45 minutes). Season to taste and put it aside to cool.
- Dough : mix yeast with warm water and leave it for 10 minutes. Sift flour into a mixing bowl, add salt. Make a well, add salt, olive oil and yeast mixture. Knead (uisng electric mixer) for about 10 minutes or until the dough is smooth, soft and pliable. Proof for 1 hour or until double in size.
- Pre heat oven to 200C.
- Roll out the bread dough into a rectangular baking tray 34x26cm.
- Brush with oilve oil and spread the onion mixture.
- Lay the anchovies in lattice pattern and arrange the olive in the middle of the diamond.
- Sprinkle with remaining thyme.
- Bake for 20 minutes or until the dough is brown and cooked.
- Cut into square and serve.
Oh oh..our favorite! I love anything with lots of onion.. You're tempting me here.
ReplyDeleteI love saute onion. Especially when you slowly saute them till mushy. They are really sweet. I made English Onion Soup (Jamie's recipe) and can't stop eating the onion.. Yum yum...
ReplyDeleteYour pissaladière is beautiful and looks so perfect! A scrumptious treat.
ReplyDeleteCheers,
Rosa
I luv everything French ..... And the combination of anchovies n onions can never go wrong. I am a big anchovies lover but the husband hates it ...... looking for an opportunity when I can make it :)
ReplyDeleteTake care
Hugs
Hi Lisa, it look good and tempting but to slice 1.5kg onions...... my eyes *-* LOL
ReplyDeleteThanks for sharing the recipe, it look great.
Have a nice day.
looks amazing!!!
ReplyDelete20- 25 anchovies?Ohhhh...I'm in love!!Bookmarking this and thanks for sharing:)
ReplyDeleteI absolutely love pissaladiere! I made it once and it was yummy! Now you hare making me craving for some!
ReplyDeleteI've never heard of this before but yours looks and sounds amazing!!!! Have a great time catching up with your daughter when she gets back!
ReplyDeletewow - what a recipe! I should keep it for an "adventurous cooking" day :-)
ReplyDeleteluks amazing.awesome
ReplyDeleteUm, I have never heard, seen, or had Pissaladiere before and I'm not quite sure if I can pronounce it right. =P 1.5 kg of onion in here? I love onions and this sounds and looks so good!
ReplyDeleteOne of my favourites. Love the onions but not so keen on the anchovies!
ReplyDeleteI like the sound of it (although I can't pronounce it!)....so it's like an onion and onion pizza with anchovies and olives? Mmmm....think I'll love this! Looks really pretty too. Please send some over!!!
ReplyDeletepissaladière! I love it, and how proud you are showing us your little princess!!
ReplyDeleteRibbon Clown
ReplyDeletehehehehe... :P
Flower
how to stop the 'wind'? ;P
Rosa
Cheers Rosa :D
Satrupa
We 3 love anchovies but not the little one :(
Amelia
yes 1.5kg... I would cry buckets :D
Lula
Thank you :D
Shereen
Fantastico rght?...
mycookinghut
I should learn how to pronounce this from you :D
Sylvia
Done :D
Cooking Rookie
:D
Achu's Amma's
Thank you :D
Nami
I can't pronounce it either ;P...
WokandSpoon
Anchovies ~ acquired taste I believe... :D
Fern @To Food With Love
yep.. just like pizza minus the cheese :D
Anh
Yes..tehehehhe.... I am proud of her :P
Hi Lisa,
ReplyDeleteTried this recipe today and it's superb!Thanks again.
Pissaladiere...new to me, but I am very sure we will love it as it involves onions ;-)
ReplyDeleteYour pissaladière looks stunning!
ReplyDeleteShereen
ReplyDeleteAwesome... :) thank you for letting me know
Angie
:)
Baker Street
Thank you :)
I'm new to Pissaladiere. It looks so pretty and sounds interesting! But I'm not sure whether my son can handle so much onions in his diet. ;)
ReplyDeleteThis is such a cooool recipe, Lisa!! So much interesting flavours and use of ingredients, never had anything like it before. Would love to try! And I like the feeling of wanting to make sth for so long and finally getting the chance to do it. So happy for you haha. Thanks for sharing this French recipe!!
ReplyDelete