I first had a Pissaladière Niçoise at the restaurant Le Nid d’Aigle, in the mountains above Nice. I loved it and not just because of the picturesque moment captured in the photo! When I returned (solo) from my escapade I made it for Adrienne and it became one of our favorites. The sweetness of the slow-cooked onions contrasts perfectly with the saltiness of the anchovies, the sharpness of the olives and the pungent scent of thyme. For those of you who are saying eeeewwww to anchovies – they really are a necessary part of the overall taste and without them you just have a lot of sweet onions. I started out using Julia Child’s Pissaladière Niçoise recipe but changed it a bit over the years. I added crumbled bacon for the smoky taste and cherry tomatoes for a bit of acidity. They are optional but who would say no to bacon?!
It makes a great first course or the main for a luncheon with a salad and cheese course. Mangiare!
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