I love the idea of anchovy butter! I was taught in Arles at a tiny cooking school to melt anchovies in olive oil with a couple of cloves of chopped garlic to make the base under the onions. I am enamored of the sweet/salt flavor, and make this several times a year!
Thank you Jamie for sharing the history behind the divine pissaladière, and for keeping this wonderful 'chronique'.
As an unorthodox Frenchman living in northern Provence (with Normand and Breton ancestry I must confess), I unabashedly use pâte feuilletée for this preparation (ô malheur! ;). Spread a tablespoon of olive oil all over the dough, distribute the thick onion purée and add the filets of anchovies either as a rectangular grid, or as wheel spokes if your dish is round. Not being from 'la côte', I use olives from Nyons (the 'tanche' variety, with a big stone and wrinkled skin).
Thank you, Nicolas. Your comment makes me very happy. I'm also really happy you shared your version with us - I have to admit that puff pastry makes absolutely everything better!
Honestly, I should have used brined Greek olives; those I used weren't salt enough. I chose not to lay the anchovies on top because I personally don't like to eat them like that, though I love the saltiness they can add to things. But I used a can of anchovies that were more like small sardines, not salty like anchovy filets. It was the only thing I found in the canned fish aisle but maybe I should have looked in the olive aisle (maybe the small, flat salty anchovies are sold as "apératif"....
Cooking *IS* history, just like music (I am a concert pianist who loves to cook)! I love it that you bring in all this background both cultural and historical. Now on my list to make: pissaladière!!
I couldn’t find them at my local supermarket here. I think I have to buy them at the market. My anchovies were more like little sardines than anchovies…not salty enough. I really have to make it again. I might add the tomatoes.
Been a little bummed out lately by all of the bad news coming almost daily. Your post and this wonderful recipe took me off in a more fun direction. I'll definately have to pick up some anchovies on my next trip to the grocery store.
Thank you for this fabulous post Jamie. It’s taken me from a drizzly winter day in the tropics into your world. But I’d better get back, I’ve got to call the plumber.
Absolutely love your recipes but placing them in their cultural and historical context make them extra special!
That means a lot to me. Thank you 🙏
I love the idea of anchovy butter! I was taught in Arles at a tiny cooking school to melt anchovies in olive oil with a couple of cloves of chopped garlic to make the base under the onions. I am enamored of the sweet/salt flavor, and make this several times a year!
I’d try it that way too!
Thank you Jamie for sharing the history behind the divine pissaladière, and for keeping this wonderful 'chronique'.
As an unorthodox Frenchman living in northern Provence (with Normand and Breton ancestry I must confess), I unabashedly use pâte feuilletée for this preparation (ô malheur! ;). Spread a tablespoon of olive oil all over the dough, distribute the thick onion purée and add the filets of anchovies either as a rectangular grid, or as wheel spokes if your dish is round. Not being from 'la côte', I use olives from Nyons (the 'tanche' variety, with a big stone and wrinkled skin).
Thank you again, and bon appétit all.
Nicolas
Thank you, Nicolas. Your comment makes me very happy. I'm also really happy you shared your version with us - I have to admit that puff pastry makes absolutely everything better!
Honestly, I should have used brined Greek olives; those I used weren't salt enough. I chose not to lay the anchovies on top because I personally don't like to eat them like that, though I love the saltiness they can add to things. But I used a can of anchovies that were more like small sardines, not salty like anchovy filets. It was the only thing I found in the canned fish aisle but maybe I should have looked in the olive aisle (maybe the small, flat salty anchovies are sold as "apératif"....
Cooking *IS* history, just like music (I am a concert pianist who loves to cook)! I love it that you bring in all this background both cultural and historical. Now on my list to make: pissaladière!!
Thank you so much, Ana! It makes me so happy you love what I do! And please let me know how your pissaladière comes out!
History and cooking, my favorite
I adore your stories and this sounds divine!
I love it
I used to be able to buy Nicoise olives, but now I can’t find them in NW Chicago area in bulk or bottled.
I couldn’t find them at my local supermarket here. I think I have to buy them at the market. My anchovies were more like little sardines than anchovies…not salty enough. I really have to make it again. I might add the tomatoes.
I used to order it all the time at a bistro near me.
I am going to try it again a different way and either saltier anchovies and olives.
Jamie to the rescue once again!
Been a little bummed out lately by all of the bad news coming almost daily. Your post and this wonderful recipe took me off in a more fun direction. I'll definately have to pick up some anchovies on my next trip to the grocery store.
Thank you for this fabulous post Jamie. It’s taken me from a drizzly winter day in the tropics into your world. But I’d better get back, I’ve got to call the plumber.
Oh this looks very good!