Pissaladière

From WikiMD's Wellness Encyclopedia

Pissaladière


Pissaladière is a traditional dish from the region of Provence in southern France. It is a type of savory tart that is similar to a pizza, but with distinct regional characteristics and ingredients.

Ingredients[edit | edit source]

The primary ingredients of a pissaladière include:

The dough used for pissaladière is typically thicker than that of a Neapolitan pizza, resembling more of a bread dough.

Preparation[edit | edit source]

The preparation of pissaladière involves several steps: 1. Dough Preparation: The dough is made from flour, water, yeast, and salt, and is allowed to rise until it becomes light and airy. 2. Onion Mixture: Onions are thinly sliced and slowly cooked in olive oil until they become soft and caramelized. This process can take up to an hour to ensure the onions are sweet and tender. 3. Assembly: The dough is rolled out and placed on a baking sheet. The caramelized onions are spread evenly over the dough, followed by a layer of anchovy fillets arranged in a crisscross pattern. Black olives are then placed in the gaps between the anchovies. 4. Baking: The assembled pissaladière is baked in a hot oven until the crust is golden and crispy.

History[edit | edit source]

Pissaladière has its origins in the region of Nice, and its name is derived from the Niçard word "pissalat," which refers to a type of anchovy paste that was traditionally used in the dish. The dish is believed to have been influenced by the culinary traditions of Italy, particularly the Ligurian cuisine.

Serving[edit | edit source]

Pissaladière is typically served as an appetizer or a light meal. It can be enjoyed warm or at room temperature and is often accompanied by a glass of rosé wine from the Provence region.

Variations[edit | edit source]

While the traditional pissaladière is made with onions, anchovies, and olives, there are several variations of the dish. Some versions may include additional ingredients such as:

Cultural Significance[edit | edit source]

Pissaladière is an important part of the culinary heritage of Provence and is often featured in local festivals and celebrations. It is a popular dish among both locals and tourists, who appreciate its rich flavors and rustic charm.

See also[edit | edit source]

References[edit | edit source]

External links[edit | edit source]

Flag of France.svg
   This article is a France-related stub. You can help WikiMD by expanding it!


WikiMD
Navigation: Wellness - Encyclopedia - Health topics - Disease Index‏‎ - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes

Search WikiMD

Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD

WikiMD's Wellness Encyclopedia

Let Food Be Thy Medicine
Medicine Thy Food - Hippocrates

Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.

Contributors: Prab R. Tumpati, MD