Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Pissaladiere - the pizza of Nice

This is a the classic - almost. I roast the garlic and put it on at the end of the baking. Traditionally, it goes in raw when the anchovies go into the sauteed onions. No cheese - I think it makes this pizza easier to digest than ones with melted cheese. Besides, the Roman army probably didn't travel with cheese.

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Tags: nice, pissaladiere, pizza
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Comment by Paul on June 29, 2008 at 5:13am: It seems to me the worrld is getting to be a bit meaner place.
I am glad there is still some nice pizza's out there.
PT

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now what?!

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yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.

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Patrick commented on John Barrows's blog post 'The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)'

Portland ain't ready for me or my demeanor yet.

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Patrick commented on Patrick's photo 'Round Rolls'

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The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)

Another successful rendition of the now famous Portland G.Napoleone Meatball Contest. The History: Founder - John Barrows: "The third annual G. Napoleone meatball cook-off commemorates the inaugural event three years ago when Jumbo Conway's pa...

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turkeysoup

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To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.

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