“PICNICKING” mediterranean-style . . . yeah, I love all of that !
I wasn’t planning to publish a “PISSALADIERE” recipe but because it’s picnicking season and because I’ll be talking about PICNICS and how to organize them very-very-very soon (in the next few days perhaps), it just made sense to include this recipe which may clarify and back up my thinking and preparations rationale when organizing picnics.
Anyways, my version is just a ‘twist’ on the original recipe using pita bread as the base, but it’s also about making perfectly-sized pita breads and the savory pie bases using the stainless steel plates that are part of my Indian Tiffin* stainless steel, insulated, stacked lunchbox & food carrying cases to shape and cook the pita breads so that they fit perfectly in the carrying cases which I use for the picnics (no this post isn’t being sponsored, I just love tiffins) and I’ll talk more about that next time.
*Tiffins are the Indian version of Japanese Bento boxes (just google it).
And what’s a “pissaladière” you ask, my oh-non-southern non-frenchy friends ?!
It’s a pizza pie.
But it has no tomato sauce.
Sometimes it resembles a thicker focaccia or sometimes a thinner crust pizza or even a puff-pastry and/or shortcrust version with the usual 3 toppings :
The cooked and slightly caramelized ONIONS have the starring role with special guest star appearances provided by the salty oil-packed ANCHOVIES and the cured BLACK OLIVES and some ‘PISSALAT’ paste (made from cured anchovies, sardines, salt & spices) but I used anchovy paste instead … yeah it’s damn good and so SOUTHERN FRANCE (but mostly and typically from NICE).
p.s.: I just got back from a fantastic working trip to MARSEILLE and damn I loved that city (more than usual this time) and its traditional “BOUILLABAISSE” rock fish stew and it accompaniments which are HEAVENLY. I’ll have to make an urban city-boy version for you next year, maybeeeeeeeeee … (perhaps yes, perhaps not, it’s a ponder in my thought).
Enjoooooy . . . :)
