Updated: Aug 16
How did it start?
My friend Cécile was born in Malaussène, a small village near Mont Ventoux.
She knows Provence very well and is a very good cook.
She always opens those doors to me when I feel like learning to cook a new dish.
A little bit of history
This recipe comes from the region of Genoa in Italy.
It is inspired by the 14th century "piscialandrea" of Ligurian cuisine (more precisely of the province of Imperia).
Liguria is a region in the northwest of Italy.
The Italian recipe has a variation with garlic and tomatoes.
The word Pissalandrea comes from the Italian terminology Pizza all'Andrea, or Pizza d'Andrea.
Ingredients for 4 people
· 8 oz of pizza dough
· 34 oz of onions
· 24 Black olives from Nice
· 6 anchovy fillets in oil
· 2 garlic cloves
· 4 tbsp. olive oil
· 2 springs of thyme
· 1 bay leaf
Peel and slice the onions.
Brown them for 4 to 5 minutes in 3 tbsp. tablespoons of olive oil.
Add the peeled and crushed garlic cloves, 1 sprig of thyme leaves and the bay leaf
Salt lightly, pepper.
Cover and let simmer for 30 minutes over low heat.
Rinse the anchovy fillets under hot water.
Pre-heat the oven at 400°F
Roll out the pizza dough thinly.
Place it on a greased baking sheet.
Hem the edge to hold the filling.
Spread the warmed onions on the dough, include the anchovies and bake for 20 min.
Scatter the olives and continue cooking for 10 minutes.
At the end of cooking, sprinkle with a drizzle of olive oil.
Garnish with 1 sprig of thyme.
Serve hot or warm.
Have a good meal!
I will be happy to receive your comments and photos when you try this recipe!
If you come to my place for an immersion stay in Provence, I will make you discover the different aspects of Provence: the landscapes and the scents, but also the culture, the gastronomy... while helping you to improve your French. See you soon in Provence!
Virginie In Provence