I made this Sunday and was a perfect light dinner. I love anchovies but will cut back to about 10-12 next time - kind of over powered it this time and mi sposa doesn’t care for them.
Very interesting, Tom. I used 10-12 anchovy, BUT I think the saltiness of the anchovies gives a nice touch to the sweet onions, so I recommended to use more anchovy. Anyway, it´s personal taste.
Big fan of pissaladiere. Sometimes improvise a bit by adding tomatoes or something. Tend to do this in a rectangle with a slightly less leavened dough than I typically use for pizza. Makes a great appetizer/first course as well. Also a good use for when a dough is past the point for ideal pizza I think.
I’m a little curious about exactly what is meant by “black olives” here. What I happen to have on hand is black oil-cured olives from Greece – those or Kalamata which are brown. What I am seeing in the pictures is more like the bland black olives that come in a can, since they are smooth. Can someone who knows supply a more specific descriptor? I’m into anchovies and onions and I’m intrigued by the recipe.
the quality of the olives is very important. Cheep black olives are salty. I used rather brown french or italian (?) olives from glass. I would recommend french&greek&italian olives from glass. Yes, it exist olives which are rather brown, perfect.
The olives I bought (for a different recipe) are wrinkly, very salty, and with a pasty texture inside. I think kalamatas will do well. I really like Niçoise olives but can’t get them in town. Probably Wegmans has them. It was funny, when we were in Arles we went to the street fair and there was an olive vendor, I asked for 3 Euros worth of this, that, and the other kind of olive. I can’t remember the name of the larger black olives but they were famous for their quality, and the amount I was spending only bought about a dozen of those. But we got a great big plastic bag of Niçoise olives for the same amount of money.