Bonjour! I’m back after a week’s break, and I think you’re going to like what I’m bringing to the Episode 6 party… Pissaladière is a dish from Provence, in southern France. The origins of the dish are a little hazy, but it is thought to have been created by the Roman cooks brought to Avignon to serve under the Avignon Papacy, a period from 1309 to 1377, during which seven successive popes resided in Avignon (in modern Provence) instead of Rome. These cooks adapted their Italian cooking styles to a whole new set of local French ingredients, including the pissalat, meaning salted fish. Traditionally, the crust of a pissaladière is made from a dough similar to pizza, but the first version I ever tasted, made by my French Chef Instructor at culinary school, was a quick snack made from puff pastry. The buttery, flaky crust pairs beautifully with the sweet silkiness of the onions and the saltiness of the anchovies, even if you do have to go outside to brush off your sweater after every piece. And if my mention of anchovies just scared the bejesus out of you, never fear. There’s a non-anchovy option in the notes. (Dinna fash, […]
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