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Pissaladerie
How does one pronounce it?
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If you mean the French Provençal dish, it's actually spelled
pissaladière. The pronunciation is, roughtly, pee-sah-lah-dee-air. |
pee-salad-yair
(sounds better than it looks when written phonetically!) Anyway, it's delicious :) |
My first (in Sept.) was in Uzes; delicious doesn't begin to describe it. My mouth waters just from picturing it in my mind as I write.
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We stumbled onto this for our very-casual lunch on our first day in Nice. Along with the unique sound of the waves receding from the Nice beach on the Promenade, it's one of my best memories of the city!
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it's more like
pee-salad-YAIR". Where's St Cirq when I need her? |
I think she's on her way to Nairobi!
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So what is in this dish about which everyone is raving!?
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I think it is an open-faced onion tarte..
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Here's a recipe from epicurious:
http://tinyurl.com/2473bu |
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pee-salad
sounds yummie |
In any case, the anchovies are NOT optional. The "piss" in the name is of the <b>pisces</b> variety and refers to fish being in the tart.
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Cigalechanta, I guess you didn't notice my post.
"pee-salad-yair" is how I'd write it phonetically too. |
On second thoughts, Cigale, maybe you were just stressing the emphasis on the last syllable?
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yes but I agree with you. :)
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First, thanks to all who over the past years have contributed thoughts re France. These greatly enhanced the "qualite' de tour" for us in 2004 and 2007.
Second, for help in pronouncing. As has been noted, it sounds, well, marginal, particularly to our small-to-medium size townfolks here in the Midwest. It sounded good when I read about it, but it was better in person. Third, its ingredients. It started with a base of toasted slightly dark looking bread. Then a layer of anchovy paste. Then a layer of olive tapenade. Then some lightly sauteed onions (but they were sweet, not sulfourous like normal US yellow onions). Then some Boston lettuce. Then about 4 sardines. Then some 1-1/2" wide slices of perfectly ripe tomatoes. And that was just the visually identifiable contents. As I write this, it sounds like an ordinary sardine sandwich. But it far excelled the ordinary. Altho it's apparently a Provence specialty, we didn't see it on the menu in all the places we ate. I'm looking forward to trying to recreate it at home. |
tomboy, the reason you didn't find it on most menus is because it's a popular dish for lunch in Nice and the Riviera. The same for Socca.
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What's Socca?
Oh, cigalechanta's post reminded me...capers. It also had a caper taste to it. The whole thing went well with the wine. (Am I being redundant?) |
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