French
Pissaladière
by Casa Pappagallo · 705K subscribers on YouTube
Pissaladière is one of the quintessential preparations of Provencal cuisine: a simple and aromatic dish that tells the story of the sea and the land of the South of France.
- Difficulty
- medium
Ingredients
14 items- FlourType not specified; all-purpose or bread flour suitable.
- Olive OilExtra virgin olive oil recommended; used in dough, for cooking, and finishing.
- WaterRoom temperature water.
- LardLard; can substitute with butter or vegetable shortening.
- Brewer's YeastFresh yeast, crumbled. Can substitute active dry yeast (use about ⅓ of fresh weight).
- SugarA pinch to feed the yeast.
- SaltAdded to dough after initial mixing; not added during onion cooking until later stage.
- OnionsUse a generous amount, about 1 kg or more for two tarts. Thinly slice.
- ButterFor cooking the onions.
- Fresh ThymeA few sprigs of fresh thyme.
- AnchoviesAnchovy fillets in oil. Some are crushed for the onion mixture, others used whole as topping.
- Garlic1–2 cloves, crushed with the anchovies.
- Red Wine VinegarRed wine vinegar; a tablespoon or two, added to the anchovy mixture.
- OlivesBlack olives (Niçoise or similar), pitted.
Method
- In a mixer (or by hand), combine flour, a little olive oil, water, lard, crumbled yeast, and a little sugar. Mix, then add salt once the dough starts coming together. Knead until smooth.
- Meanwhile, slice all the onions.
- Let the dough rest, covered, for 20 minutes.
- After 20 minutes, shape the dough into a ball, place it in a bowl with a little olive oil, cover, and let rise until doubled in volume (at least 2 hours).
- In a large pan, melt butter with a little olive oil and fresh thyme over medium-low heat. Add the sliced onions. Cook slowly on very low heat for about 1 hour, stirring occasionally. Do not add salt at this stage.
- After 1 hour, prepare the anchovy mixture: In a mortar, crush anchovy fillets with garlic and red wine vinegar. Add a little olive oil and mix. Pour this mixture into the pan with the onions. Continue cooking on very low heat for another hour, stirring occasionally.
- Once the dough has doubled, punch it down. Divide it into two pieces (e.g., 500 g and 300 g). Shape each into a ball, place in oiled bowls, and let rise again until doubled.
- Preheat the oven to its maximum temperature (about 250°C).
- Lightly oil two baking sheets. Place one dough ball on each sheet and gently stretch to the edges. If the dough springs back, let it rest for a few minutes, then stretch again. Let the stretched dough rest for 20 minutes.
- Spread the cooked onions evenly over the dough.
- Scatter olives over the onions.
- Arrange anchovy fillets on top.
- Bake on the lowest rack for 10–15 minutes, until golden and cooked through.
- Let cool slightly before slicing. Serve warm or at room temperature.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
