Once you've taken your first bite of pissaladière, you'll be looking forward to the next one already Today's dish is my idea ofheaven: silky sweet onions, plump, oily olives and accents of anchovy. I can still remember my first pissaladière, cooked by my French exchange partner's grandmother high in the mountains outside Grenoble; the flaky pastry was possibly my favourite part as its delicious oil melted on my tongue. Here, I have gone off-piste with the addition of slow-cooked tomatoes, whos...
Once you've taken your first bite of pissaladière, you'll be looking forward to the next one already Today's dish is my idea ofheaven: silky sweet onions, plump, oily olives and accents of anchovy. I can still remember my first pissaladière, cooked by my French exchange partner's grandmother high in the mountains outside Grenoble; the flaky pastry was possibly my favourite part as its delicious oil melted on my tongue. Here, I have gone off-piste with the addition of slow-cooked tomatoes, whos...
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