How To Make A Pissaladière - South Of France Recipe

Join my online French cooking classes 👨‍🍳: learn.thefrenchcookingacademy... Step by step video recipe on how to make a pissaladiere. This recipe originates from the town of Nice in Southern France.
The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.
For the full recipe click the link below:
www.thefrenchcookingacademy.co...

[@georgescervantes1834]

BRAVO ! Enfin quelqu'un qui fait une pissaladière comme il faut !!!

[@user-yq8lm2yv6o]

Stephan. I've just gave it a try. Its amazing. Thank you so much.I love your channel.

[@SM-Flyers]

This is one of my favorite dishes when I am in the south. I work a lot in Sophia Antipolis, which is just west of Nice and it is a common quick lunch item. Many times sold from the food truck that visit the work offices in the technical park of Sophia Antipolis. I also see it in the sandwich shops of places like Valbonne where people pick it up for a weekend walking snack.

[@ggoannas]

SFM Hi, I went to school at Sophia and had friends in Valbonne and Opio. This was my favorite snack except that in the boulangeries they rarely use the pissalat. They just put onions and decorate with black olives and anchovies. Not being such a huge fish fan, I prefer it that way.

[@ChateauShack]

A pissaladière, a few beers, some sunshine, some friends - sounds like a dream during this pandemic.... :-(

[@VulcanLogic]

I ate this 5 times a week when I live in Aix-en-Provence. So good.

[@catherineralph3740]

I've been making this recipe from scratch for many years after I found it in my Mum's old French cook book in London. Your tutorial is very informative and shows clearly instructions for new makers of this dish. Although I use onions, sometimes I use shallots as well or shallots on their own!

[@pendulumL3]

Étant un nissart exilé en Normandie, je dois dire que j'ai été particulièrement gâté avec tes deux dernières vidéos ! Merci pour les recettes, et continue comme ça !

[@FrenchCookingAcademy]

Robert je suis toujours surpris de voir des francais regarder la chaîne ça fait plaisir . Alors à bientot 😀

[@zacharyzoet3046]

I ate pissaladiere I bought from a deli in Antibes. + Caramelized onions an inch deep. Delicious wow!

[@fondcello1994]

Love your channel! Everyday recipes please!

[@ernestcastro6238]

Hello I just discovered The French Cooking Academy, I will try your recipes. Thank you

[@kwnorton5834]

Epic, healthy homemade healthy food. Made the tarter tasting yesterday - today this! Thanks!

[@msdonna2148]

My Sicilian grandfather used to. make this...so delicious- thank you

[@fondcello1994]

You can make French food easy.MERCI!

[@lalita644]

yummy thank you i will try it

[@ello7222]

Thank you very much! It's perfect. I've tried this recipe several times from scratch, and it was good, but not perfect. With the pissatat it's exactly how it should be. 😊

[@Chronically_ChiII]

Lisett Liebreich How would it be better?

[@cbrace]

That is a beautiful mortal and pestle! No kitchen should be without. Can't wait to try this recipe.

[@FrenchCookingAcademy]

true, and i should find more recipe that use that mortar and pestle 🙂

[@vaughangarrick]

This is heaven for me

[@chichi6796]

Mouth watering.

[@natviolen4021]

Nice recipe - I didn't know about the fish paste and will definitely try it. I'm so jealous about your mortar. I wish I owned one like these.

[@user-uf5iy9he5n]

I tested it in Nice. Its 100% enjoyment.

[@shooting26gaming28]

Love your videos 🤩

[@HomenFoood]

Loved it, awesome recipe 👍

[@FrenchCookingAcademy]

Thanks and good luck with your channel too :o)

[@HomenFoood]

The French Cooking Academy thank you 😊

[@vastworld-mp8oc]

Hi ,I am Bangladeshi,love to watch your recipe ,he have good English and some own accent which is sweet ,but after all great jobbb 😊

[@FrenchCookingAcademy]

thanks , it’s nice to hear 😀

[@miyounova]

The dough shouldn't be crispy but a lot more bread-like, so make it thicker than for pizza. Also, put on more onions and less pissalat (the real pissalat needs to be fermented, but I guess you'd still get a nice taste without fermenting it). If you can find smaller olives than the ones usually found in Australia, use that, as the olives in Nice, are much smaller, and slightly purple, not the fake-looking black you often see in the supermarkets. And then, last tip, make a ton of it, cause it's delicious.

[@trevor_corey8037]

Uh, no…

[@siquq]

Thank you.

[@AdamDenis1]

Love the music in the end

[@vtsogli]

Salut Stephane! Thank for the informational videos! They are very well made with all the necessary details and not long. Do you think you could make a recipe for "Pain de campagne"? I remember eating it from Delehaize (a belgian supermarket) and I think it was one of the tastiest breads I have tried.

[@marcbile]

congratulations on your 1st attempt. I used to do mine with puff pastry but I think with the pizza dough it is better because puff pastry is greasy n oily. good effort for you, for a first timer! will try your method. keep it up

[@FrenchCookingAcademy]

Thanks. actually I tried the topping on toasting croutons too and that was delicious :o)

[@candys.art_]

Hi chef ,am sorry I was away from KZbin because of study,,first thing I did I came to watch your videos.. nice recipe 😍

[@FrenchCookingAcademy]

Candy Werewolf thanks for coming back what are you studying ?

[@candys.art_]

The French Cooking Academy I just finished my finals,am studying in college of education,English department,,I graduated 😃 so I am going to be an English language teacher 👨‍🏫

[@bulgarianprincessili]

Cannot wait to try this! Love your channel

[@FrenchCookingAcademy]

Thanks a lot :o)

[@markbeck8384]

I really enjoyed this, reminded me of being in Nice a long time ago. I didn't have a mortar and pestle, which would have helped; but everything came out pretty well anyway. I just mashed away in a small dish. I probably put too many anchovies on the top (because I like them); but you were right, it made it a bit too salty. I ate this right away; but does it get soggy if you try to make it in advance and hold it? Thank you for your nice video lesson!

[@hollish196]

This is fascinating and I might make it if I were with my one friend who loves fish! Not for myself--too much fish for me alone!

[@daisy8972]

Hubby and I just watched this video and decided it's the perfect recipe to try on his new pizza stone. We wish you'd do a video on how to make cassoulet. We haven't been able to find a good recipe for it and can not get it here in Louisville Kentucky.

[@FrenchCookingAcademy]

daisy8972 hi there I am on holiday in France and good access to the internet has been quite a challenge to find in rural places hence why I was not able to post recently. But I am going next week to the home of the cassoulet making visiting s chef friend of mine who knows perfectly how to make it and I intend to do a full video Ion that at least so we have the true french recipe. Thanks for watching

[@daisy8972]

The French Cooking Academy you are awesome! Thank you!!!

[@makelikeatree1696]

Might be too late, but if you are in the US, look up D'Artagnan. It's a mail order French food co. They sell Cassoulet kits - everything you need to make an authentic cassoulet. I did it, and gave some as gifts. Turned out great.

[@onemercilessming1342]

Finalement! Une recette qui utilise un mortier et un pilon! Merci Beaucoup!!!

[@richardpickersgill3335]

Vous avez raison!

[@mattcavoto]

I was very interested to watch this video as it reminds me of a very similar pizza a friend told me about. Also, your dough sounded almost exactly like my own pizza dough recipe except I don't add milk. Could you please tell me the approximate hydration rate of your dough? Mine's usually around 65%. Thank you. Your videos are very enjoyable to watch.

[@pesiuber]

I love Nice. I Was there last year and saw Iceland beat England haha

[@FrenchCookingAcademy]

Yeah its good town, lost of sun beautiful food an Italy at your doorsteps what more do you want :o)

[@elsalisa146]

Never seen it made with sardines? But I think it would give it a richer flavor. Thanks!

[@FrenchCookingAcademy]

yeah the pissalat is actually use to be a integral part of that recipe but people in France got lazy. I guess its the modern ways. no more time for the good things.

[@albelanger6126]

Merci pour la belle recette. Je n'ai pas trouvée la recette sur ton nouveau site. Je vais l'essayer, souhaite moi bonne chance.

[@e21big]

Nice

[@ThePayola123]

e21big PUN.terrific...!!!

[@Hollis_has_questions]

i knew about garum but i'd never heard of pissalat before seeing this video; it sounds delicious. i might add some lemon zest to it.

[@snipper1ie]

I'm thinking lemon thyme.

[@makelikeatree1696]

I'm a cheater! I used store bought naan. Have not made the sardine paste...only anchovy paste...gonna try your recipe sometime. Love your vids and have made several of your recipes.

[@CantEscapeFlorida]

I'd like to see this recipe done with that pickled mackerel sounds good

[@mendaliv]

Lovely recipe. I was wondering, though, if you might do more foundational and technical videos. For instance, I really enjoyed your Bechamel sauce video. Could you do one on properly making a sauce Espagnole?

[@FrenchCookingAcademy]

mendaliv hi there you are right I am going to have to Find a balance as I can see you guys seems to want both recipe and techniques. So what about one week culinary technique and one week recipe ?

[@mendaliv]

The French Cooking Academy I certainly would be happy with a balanced approach like that. I look forward to seeing it! Thanks for your response!!

[@mztwixed]

Would you kindly do a video on a very good loaf of french bread from scratch?

[@sadiya297]

Lovely sharing like your hard work👍 stay connected to me

[@jamesjacocks6221]

Perfect. In Menton, sitting on the beach with waiters bussing pissaladiere, mussels, and chilled white wine across the road in the early evening while millionaire playboys drive through in Ferraris. If that is decadent, it's still permitted.

[@mellilore]

100% Italian recipe!

[@NiceandEasyASMR]

Do the anchovies have bones? Do sardines taste different than anchovies? I’m scared to eat them 😄 I grew up not liking seafood 🤭

[@FrenchCookingAcademy]

then i would not try anchovies . they are really salty fish they have bones but so small you don’t feel them

[@TheEmaile]

Can you post the recipe in the description box? It’s no longer linked to the website.

[@GhislaineBeauce]

Une autre idée de recette à essayer: la Socca. On en trouve à Nice, mais c'est moins connu...

[@MSwaterbead]

That's my type of pizza topping! But my American friends think I'm crazy to top pizza like that...

[@TeddyAura]

Hi, the recipe is not in the website

[@elizabethwingate5131]

Hello Stephan , I Live in Bermuda. I love your presentation and your recipes. But Could you consolidate your print outs so that they fit on one piece of paper (one page side even better) Much easier to read and so much better for the environment/planet/climate change. I expect there is a clever way to do it myself but I am a bit computer challenged.

[@somtochi8472]

Any French food ideas I can do in an hour, no more than an hour? (45 minutes)

[@FrenchCookingAcademy]

if you look in the playlist i have there are plenty of options . but good idea i could create a playlist with fast recipe 🙂

[@ello7222]

How about a recipe using rabbit?

[@FrenchCookingAcademy]

Lisett Liebreich sure I will put it on the list I am trying to go through all the request but by bit :0) thanks for watching

[@jackiefreeborn2563]

You are crazy about the thyme. I’m sure you done need my advice, you’re an excellent cook, but for pizza to rise best in the center I prebake crust partially.

[@AbujanDiico]

moi, j'ai trouvé faire de la pâte était la plus difficile tâche de tous. c'était si gluant que le bubble-gum.

[@FrenchCookingAcademy]

Exact ca depends des farines utiliser, ca peut etre capricieux quand c'est trop collant il faut rajouter de la farine.. c'est pour ca que dans le lien sur le site j'ai indiqué de prendre une pate a pain en sachet a faire chez soi car le résultat est plu sou le meme et c'est plus facile a faire. merci pour le commentaire

[@extender21]

No garlic at all?

[@shmoolicious]

It takes at least 40 minutes to cook a kilo of onions

[@presidentoxford]

First time you made this. It shows. Flour used gave a cake texture. Tray too deep to bake properly.

[@gerrabath]

Five teaspoon of oil surely?

[@ighmur]

Basically a Roman street food.

[@plusfour1]

So you've never tried making pissaladiere before. But you're clearly French and you have google in Australia too.

[@mariagraziac.8793]

Pizza is without milk.

[@guycalabrese4040]

The dough is not baked. The underside has no color - the underside in order to be properly cooked is supposed to have brownish spots (Like the skin of a giraff). Towards the end of your video the bottom of the pizza shows and it is undercooked and lacks color, while it is very cooked on top. Put the pizza lower down in your oven to fix this. I use fan with bottomheat to meke the pizza cook both on top and underneath.

[@moniquem783]

I don’t eat fish or olives. Still watching.

[@readerindistress]

I have heard about nonnettes what r they?

[@FrenchCookingAcademy]

Lubana Bushra The nonnettes are an very old pastry specialty familiar in the town of Reims and Dijon. They are basically spiced bread filled with orange marmalade. I can try to dig out a recipe. That would be fun to do I think. Thanks for the comment

[@readerindistress]

Bon jour mosieur merci my French ends there

[@louisefrance9967]

Stefan is so sexy. Love the accent! J'adore la pissaladiere! en plus je suis Nicoise!

[@berelinde]

You lost me at the pissalat, I'm afraid. Not a sardine person. But if I skipped that part or maybe went further back in Roman roots and used a mix of fish sauce (sub for garum) and olive oil and used a really light touch, it might be okay. I'm fine with the anchovies on top but I've never been able to manage sardines.

[@gillesmarin]

Fresh out of cooking school right? It shows way too much! So let me give you some fine tuning... Onions have to be the yellow kind cut thinly - if you don't want to cry just wet your knife!!! - cooked very slowly 20 - 30 minutes at low temperature with salt and thyme - NO SUGAR!!!!! - They have to remain translucid white and they will caramelized - no bitterness, no browness. The pissala is only made with anchovies, diluted in a lot of olive oil. This olive oil will eventually drip into the cooking pan and contributes to some crunchiness of the dough. The dough is a plain, salted, raised bread dough - no oil. Enchovies for the top and for the pissala are soaked in clear water overnight to get rid of salt and soaked in olive oil to bring back their original taste. Pissaladièra is my favorite hometown specialty.

[@FrenchCookingAcademy]

Gilles Marin hi there for your comment. I can see you sounds like you have a great original recipe 😋 I have created for that purpose a recipe posting function on the website: thefrenchcookingacademy.com it would be great if you could post your detailed recipe on there 😋😋👨🏻‍🍳😄 thanks. The more recipes the better

[@FrenchCookingAcademy]

Gilles Marin et pas mal votre liste de recettes du net je vais en essayer quelque une voir comment je m’en sort 👨🏻‍🍳

[@SlimshadyVictoria]

You had me.....until you said ANCHOVIES!!!🤮🤢🤮

[@rosedewittbukater5763]

Lost me at anchovies

[@newafricanleaders]

Completely wrong way you are destroying the receipt