"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Pissaladiere Recipe

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This recipe for Pissaladiere, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Morcone
Added: Monday, July 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs regular onions(no sweet or vidalia)
2 garlic cloves
8 anchovies
12 nicoise olives
4 tablespoons olive oil (or more)
1 sprig of fresh thyme
1 package pizza dough (follow directions)
salt and pepper on onions while cooking

Directions:
Directions:
Slice onions thin.

Use a deep frying pan.

Put olive oil garlic cloves(whole)and thyme with onions and cook at low temperature for near to 2 hours, the water will evaporate the onions will reduce, turn dark gold and caramelize (don't burn).

Prepare your dough according to the instructions.

Oil sheet pan with olive oil and spread your rolled dough to the edges.

Top with cooked onions.

Bake at 325 degree 30 minutes until dough is golden underneath.

Remove from oven arrange anchovies and olives in a decorative way and allow to cool before serving.

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is a very popular appetizer served all around the region of Nice, France, my home town.
The onions take a long time to cook properly but they can be prepared the day before and kept in the refrigerator.

 

 

 

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