tomboy, I chose Pim's site to explain it to you so i could congratulate her on being featured in this month's FOOD AND WINE.

http://chezpim.typepad.com/blogs/200...occa_nice.html

yum, thanks!

Hi, cigale:

I'm not on my way to Nairobi quite yet, but you didn't need me anyway!

WOW, bon Voyage!!

For a more appetizing version, make it PEA salad ...

" The "piss" in the name is of the pisces variety and refers to fish being in the tart".

It comes from "pissala", a home-made anchovy paste that you could buy from the fishmongers at the market place and which has become very hard to find nowadays.

Pissaladière is made with bread-dough kneaded with olive oil.
You add lightly sauteed onions, some anchovies (or pissala if you happen to have some) and black olives.