26 March 2011

la pissaladière d’émilie

fri01a life without pajama days would not be much of a life.

not too many – but every now and then it is nice to wake up and have no reason to change into regular clothing.

so with a friday completely free, you decide to tackle some projects in your backlog of things to do. starting with a pissaladière.

fri01ba pissaladière? you’ve actually never heard of this either. but someone named émilie, someone you don’t know, emailed you the recipe more than a year ago. october 2009 to be exact. it’s now 2011, and how could you have forgotten to make her recipe? so on your pajama day, you bring out the onions, anchovies, and olives.

in short, a pissaladière is essentially a pizza… without cheese and without tomato sauce. from the south of france.

fri02first you will need to peel and slice onions. lots of them. get ready to wipe away those tears. caramelize them for about an hour over low heat. puree your anchovies over low heat as well, but definitely not for a whole hour. make your pizza dough and let it rest. then you just assemble them in layers.

fri03 roll out the dough.

spread the anchovy paste.

top with onions.

add olives.


fri04and eat.

you’re again reminded about how regional everything is in france, because when you ask your friends in normandy if they’ve ever tasted a pissaladière, all of them respond with a giant blank face. ? quoi? j’en connais pas, désolée.

emilie’s mother’s pissaladière, roughly translated

the dough
380 grams all-purpose flour
1 tsp salt
15g buckwheat starter (? i couldn't find this so i used instant yeast and then 15g of buckwheat flour)
2 tbs olive oil
250 ml milk, room temperature

-mix the dry ingredients together, add the olive oil, and then the milk. use a food processor if you have one, but by hand works as well. let it rest, covered, for about an hour.

the onion topping
20 anchovy filets (save a few whole ones for decoration)
2.5 kg onions (i actually cut this down a lot. perhaps only 1 kg for me - i basically could only use an amount that would fit in my skillet. but then i also froze the leftover pizza dough.)
olive oil
black olives (to decorate)

-over low heat, heat the anchovies until you end up with an anchovy puree. set aside.
-peel and finely slice the onions.
-over low heat, slowly cook and caramelize the onions with the olive oil and a little bit of salt, but not too much as the anchovies are already salty. you should have another thick puree.

roll out the dough
cover with the anchovy puree
add the onions
then place the olives wherever you’d like. and even some whole anchovies for decoration if you remembered to save a few (i didn’)

bake in a 210C/410F oven for about 15-20 minutes

vachebut you don’t stay in your pajamas the whole day. once you’re finished with the pissaladière, you change, hop on your bike, and enjoy the signs of spring.

some bonus vocabulary:

vendredi / friday
vache / cow
vélo / bike
voie verte / literally "green lane,” any path or road dedicated to non-motorized vehicles only
vingt degrés / twenty degrees C, which is 68 F
vent / wind


Rosa's Yummy Yums said...

Beautiful! I love that speciality.

That last shot is awesome.



Tofu said...

aah j'adore trop bon !


Diana said...

Wow, these are amazing pictures of the pissaladière! I read somewhere that to avoid tears you can put the onions in the freezer for 30 minutes before thinly slicing them. I have also written a small article on the origins of the pissaladière should you be interested in reading it! :)