Pissaladerie
Nov 12th, 2007, 12:21 PM
#21
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
http://chezpim.typepad.com/blogs/200...occa_nice.html
Nov 12th, 2007, 03:08 PM
#26
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" 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.
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.
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