Anchovy Pissaladière: a Traditional Provençal Recipe

Anchovy Pissaladière, a Traditional Provençal Specialty

How did it begin?

My friend Cécile was born in Malaussène, a small village near Mont Ventoux. She knows Provence inside out and, above all, she is an excellent cook.

Whenever I feel like learning how to prepare a new Provençal dish, she gladly opens the doors of her kitchen to me. It was in this spirit of sharing and passing things on that I discovered (or rediscovered) anchovy pissaladière.

A bit of history

Pissaladière has its origins in Italy, more precisely in the region of Genoa. It is inspired by piscialandrea, a recipe from the 14th century originating in Ligurian cuisine.

Liguria, located in north-western Italy, is a neighboring region to Provence, which explains the many shared culinary influences. The Italian recipe has several variations, sometimes including garlic and tomatoes.

Ingredients for 4 people

Ingredients for a traditional anchovy pissaladière

To prepare a traditional pissaladière, you will need:

• 250 g pizza dough

• 1 kg onions

• 24 black olives from Nice

• 6 anchovy fillets in oil

• 2 cloves of garlic

• 4 tablespoons olive oil

• 2 sprigs of thyme

• 1 bay leaf

• Salt

• Pepper

Recipe steps

Step 1: Prepare the onions

Preparing the onions for anchovy pissaladière

Peel and finely slice the onions.Sauté them for 4 to 5 minutes in 3 tablespoons of olive oil.

Add the peeled and crushed garlic cloves, one sprig of thyme (leaves only), and the bay leaf.Season lightly with salt and pepper, cover, and let simmer gently for 30 minutes over low heat, until the onions become soft and melting.

Meanwhile, rinse the anchovy fillets under warm water to remove excess salt, then drain and pat them dry carefully.

Step 2: Prepare the dough

Kneading the dough for homemade pissaladière

Preheat the oven to 220°C (gas mark 7/8).

Roll out the pizza dough thinly and place it on a lightly greased baking tray. Slightly fold up the edges to keep the topping in place during baking.

Step 3: Assemble and bake the pissaladière

Spread the warm onions evenly over the dough, then arrange the anchovy fillets neatly on top.Bake for 20 minutes. Add the black olives, then continue baking for another 10 minutes.

Once out of the oven, drizzle with a little olive oil and sprinkle with the remaining sprig of thyme.

Tasting

Tasting a homemade anchovy pissaladière

Pissaladière can be enjoyed hot or warm, served with a green salad or simply on its own, as an appetizer or a main dish.

Enjoy your meal!

I would be delighted to receive your comments and photos if you try this recipe.

And if you come to stay with me for a French immersion in Provence, I will introduce you to the many facets of the region—its landscapes and scents, but also its culture and gastronomy—while helping you improve your French naturally, day by day.

See you soon in Provence!

Virginie in Provence