La vraie pissaladière de Nice from Feasts of Provence by Robert Carrier
Sauté the thinly sliced onions and finely chopped garlic in olive oil until transparent and just beginning to turn golden. Pre-heat the oven to 180°C/350°F/Mark
Ingredients
- 225 g/8 oz bread dough
- 1.25 kg/3 lb yellow onions, thinly sliced
- 2 tablespoons olive oil
- dried herbes de Provence
- olive oil
- 8 anchovy fillets
- 25 g/1 oz tiny black olives from Nice
- 2 cloves garlic, finely chopped
- ½ teaspoon dried herbes de Provence
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