Pissaladerie
Nov 12th, 2007, 07:37 AM
#5
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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!
Nov 12th, 2007, 11:01 AM
#10
Join Date: Sep 2004
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Here's a recipe from epicurious:
http://tinyurl.com/2473bu
http://tinyurl.com/2473bu
Nov 12th, 2007, 11:02 AM
#11
Join Date: May 2005
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Nov 12th, 2007, 11:08 AM
#14
Nov 12th, 2007, 11:48 AM
#18
Original Poster
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.
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.
