Pissaladiere – A Nutritious Crunch?

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This Provençal white onion pizza is my new favourite thing to eat.  Based on heart loving olive oils, olives and omega 3 fatty acid rich anchovies, you can enjoy this dish cold, warm or hot from an oven.  It’s perfect as an appetizer or equally filling as a main with a green salad.

All you need is sun and you might just have created your very own sunny and ‘healthy’ pizza.  Onions are rich in flavonoids, compounds with biological activity and antioxidant properties.  Epidemiological observations and clinical studies show positive and protective effects of flavonoids in cardiovascular health, as quoted in a recent Polish study in January this year.

Other foods that are rich in flavonoids include berries, cherries, red grapes, apples, cocoa and tea (especially green tea).

Here’s a recipe suggestion for this gorgeous little pizza, yet minus the cheese and screams summer.  This deserves a tick for heart health.

Ingredients

1kg red or white onions, sliced

6 large garlic cloves, minced

3 tablespoons olive oil

12 salted anchovy fillets, rinsed

10 black olives, halved and stoned

Methods

1. Preheat your oven to 180ºC.

2. Place the onions, garlic and 4 chopped anchovy fillets with the oil into a pan.  Cover and cook over a low heat until the onions have softened.  This may take up to 10-15 minutes.

3. Uncover, then stir the onions until they begin to colour.  Stir continuously for a further 10 minutes until they begin to turn a dark golden colour.  Tip - You can add a pinch of sugar if you wish.

4. Roll out pastry dough of your choice to fit an 8 inch tin.  Prick it well then cover with the onion and garlic mixture.

5. Decorate with the remaining anchovies and olives.

6. Bake in the oven for 20 minutes or until the onions are a rich golden colour and you have a gorgeous crispy base.

Save a slice for lunch the next day.  Also delicious cold and is a yummy combo with a fresh fruit salad.  

This particular wild fresh fruit salad has 12 different fruits.  

Can you guess the ingredients?

Yes you really will find 12 different fruits in this salad!

Day 4 - Why You Will Feast Like A King In Saint Paul de Vence

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Built on a rock this is a magical place in Provence if you appreciate art.  This village show cases a rich variety of paintings, jewellery, herbs and adorable restaurants with a stunning view.

As you make your way up the hill, enjoy a brief stop at La Cure Gourmande.  The biscuits are lovely and chic with a large array of flavours.  You don’t want to miss out on this buttery goodness, if only for a moment.  After all, you are on holiday!  Just try and stick to one.

When you are ready for lunch, pick a restaurant with a dashing view.  Ours had grape vines enveloping us, giving you the illusion of being in Italy.  The Italian border is not far and has a profound influence on the French cuisine.

As an apéritif or with your meal, why not try pamplemousse vin, a refreshing pink grapefruit wine.  It is bright, low in alcohol and adds a marvellous addition to your extraordinary meal. 

 Seafood is a favourite.  Risotto aux fruits de mer is definitely to die for, with calamari, crevettes, white fish and mussels.

You may also like to try this dish below which is comprised of tomate farcie.  This is stuffed tomato.  The regal ingredients include beef mince, onions, olive oil and garlic.  

You will also be offered pissaladière, which is a white pizza topped with caramelised onions, garlic, olives and anchovies.  The pissaladière on its own would make an excellent appetizer. 

The meal was not complete without ratatouille and tapenade.  The latter is a provençal dish consisting of chopped olives, capers, anchovies and olive oil.

Calzone could make a manly choice, oozing an explosion of marinated juices wrapped in indulgent soft dough.

What meal is complete without gelato for a fabulously refreshing experience?

If you enjoy grand views then make your way to Gourdon after lunch.  You won't regret it.  Tip - the roads are a little bit windy leading up to this little village.  Hold on!  It is worth it when you get to the top!