Pissaladière with white anchovy and olive

Image

By

Guillaume Brahimi

Abstract

Traditionally from Nice, this dish is thought to have originated from a 15^th century Genoese recipe. Thick pizza dough is topped with caramelised onions, black olives and of course, anchovies – the most celebrated of which are from Collioure, where they have been fished by net and salted by hand since the Middle Ages. This version uses puff pastry, marinated white anchovies and goat’s cheese.  

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