{"id":214052,"date":"2024-01-28T21:42:44","date_gmt":"2024-01-28T19:42:44","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2024\/01\/your-family-recipes-red-onion-pissaladiere\/"},"modified":"2024-01-28T21:52:09","modified_gmt":"2024-01-28T19:52:09","slug":"your-family-recipes-red-onion-pissaladiere","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2024\/01\/your-family-recipes-red-onion-pissaladiere\/","title":{"rendered":"Your family recipes: Red onion &#8216;Pissaladi\u00e8re&#8217;"},"content":{"rendered":"\n<p><strong>After the Barbagiu\u00e0ns, it&#8217;s time for another typical dish from Monaco and south-east France.<\/strong><\/p>\n\n<p>We asked our readers to share their best local recipes with us. After <a href=\"https:\/\/www.monaco-tribune.com\/en\/2024\/01\/your-family-recipes-monegasque-pissaladiere\/\">the Monegasque &#8216;pissaladi\u00e8re&#8217;<\/a>, here&#8217;s Kevin&#8217;s version of the &#8216;pissaladi\u00e8re&#8217; with red onions.<\/p>\n\n<p><em>Ingredients:<\/em><\/p>\n\n<p><strong>For the base:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>230 g flour<\/li>\n\n\n\n<li>1 sachet baking powder<\/li>\n\n\n\n<li>6 tablespoons olive oil<\/li>\n\n\n\n<li>120 ml milk<\/li>\n\n\n\n<li>50 ml water<\/li>\n\n\n\n<li>a pinch of salt<\/li>\n<\/ul>\n\n<p><strong>For the filling:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>4 red onions<\/li>\n\n\n\n<li>A few anchovies<\/li>\n\n\n\n<li>1 tablespoon caster sugar<\/li>\n\n\n\n<li>A few small ni\u00e7oise black olives<\/li>\n\n\n\n<li>Mixed herbs or fresh herbs of your choice<\/li>\n\n\n\n<li>3 tablespoons olive oil<\/li>\n\n\n\n<li>Salt and freshly ground pepper<\/li>\n<\/ul>\n\n<p class=\"related\"><a href=\"https:\/\/www.monaco-tribune.com\/en\/2023\/11\/your-family-recipes-traditional-barbagiuans\/\">Your family recipes: traditional Barbagiu\u00e0ns<\/a><\/p>\n\n<p><em>Recipe:<\/em><\/p>\n\n<p><strong>Prepare the dough:<\/strong><\/p>\n\n<ol class=\"wp-block-list\">\n<li>Sift the flour into a bowl, add the salt and mix. Add the baking powder.<\/li>\n\n\n\n<li>Mix the milk and water in a bowl.<\/li>\n\n\n\n<li>Make a well in the flour mixture and pour the liquid into the centre, mixing it in with a wooden spatula.<\/li>\n\n\n\n<li>Add the olive oil and knead the dough until it is slightly sticky.<\/li>\n\n\n\n<li>Cover the dough with a clean cloth (it can be made the day before) and leave to rest for at least 1 hour.&#13;\nCover the dough with a clean cloth (it can be made the day before) and leave to rest for at least 1 hour.<br\/><br\/>&#13;\n<strong>Prepare the filling:<\/strong><\/li>\n<\/ol>\n\n<ol class=\"wp-block-list\">\n<li>Heat the olive oil in a frying pan.<\/li>\n\n\n\n<li>Add the chopped onions.<\/li>\n\n\n\n<li>Leave to sweat for around 5 minutes over a low heat.<\/li>\n\n\n\n<li>Leave to sweat for around 5 minutes over a low heat.<\/li>\n\n\n\n<li>Mix well.<\/li>\n\n\n\n<li>Add the sugar and cook gently over a low heat for around 40 minutes, keeping an eye on it. The sauce will have a candied appearance.<\/li>\n\n\n\n<li>Adjust the seasoning if necessary and leave to cool.<\/li>\n\n\n\n<li>Preheat the oven to 200 \u00b0C (400\u00b0F).<\/li>\n\n\n\n<li>Roll out the dough on a floured work surface using a rolling pin.<\/li>\n\n\n\n<li>Place the base on an ovenproof tray.<\/li>\n\n\n\n<li>Spread the filling over the base.<\/li>\n\n\n\n<li>Add the anchovies and olives.<\/li>\n\n\n\n<li>Drizzle with olive oil and bake in the oven for around 30 minutes. The result is a golden crust.<\/li>\n\n\n\n<li>Serve the &#8220;Pichade&#8221; warm or cold.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>After the Barbagiu\u00e0ns, it&#8217;s time for another typical dish from Monaco and south-east France. We asked our readers to share [&hellip;]<\/p>\n","protected":false},"author":60,"featured_media":209949,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1825,243,251],"tags":[2861],"post_sectags":[],"post_format":[2454],"class_list":["post-214052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editors-choice","category-news","category-whats-on","tag-eating-out","format-guide"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Your family recipes: Red onion &#039;Pissaladi\u00e8re&#039;<\/title>\n<meta name=\"description\" content=\"After the Barbagiu\u00e0ns, it&#039;s time for another typical dish from Monaco and south-east France. We asked our readers to share their best local recipes with\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.monaco-tribune.com\/en\/2024\/01\/your-family-recipes-red-onion-pissaladiere\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Your family recipes: Red onion &#039;Pissaladi\u00e8re&#039; - Monaco Tribune\" \/>\n<meta property=\"og:description\" content=\"After the Barbagiu\u00e0ns, it&#039;s time for another typical dish from Monaco and south-east France. We asked our readers to share their best local recipes with\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.monaco-tribune.com\/en\/2024\/01\/your-family-recipes-red-onion-pissaladiere\/\" \/>\n<meta property=\"og:site_name\" content=\"Monaco Tribune\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MonacoTribune\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-28T19:42:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-28T19:52:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/01\/pissaladiere-oignons-rouges-kevin-mas.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Camille Esteve\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@MonacoTribune\" \/>\n<meta name=\"twitter:site\" content=\"@MonacoTribune\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"NewsArticle\",\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/\"},\"author\":{\"name\":\"Camille Esteve\",\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/#\\\/schema\\\/person\\\/a855d420fff4d03637641d60b93ac62e\"},\"headline\":\"Your family recipes: Red onion &#8216;Pissaladi\u00e8re&#8217;\",\"datePublished\":\"2024-01-28T19:42:44+00:00\",\"dateModified\":\"2024-01-28T19:52:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/\"},\"wordCount\":349,\"publisher\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.monaco-tribune.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/pissaladiere-oignons-rouges-kevin-mas.jpeg\",\"keywords\":[\"Eating out\"],\"articleSection\":[\"Editor&#039;s choice\",\"News\",\"What&#039;s on\"],\"inLanguage\":\"en-US\",\"copyrightYear\":\"2024\",\"copyrightHolder\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/\",\"url\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/\",\"name\":\"Your family recipes: Red onion 'Pissaladi\u00e8re'\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.monaco-tribune.com\\\/en\\\/2024\\\/01\\\/your-family-recipes-red-onion-pissaladiere\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.monaco-tribune.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/pissaladiere-oignons-rouges-kevin-mas.jpeg\",\"datePublished\":\"2024-01-28T19:42:44+00:00\",\"dateModified\":\"2024-01-28T19:52:09+00:00\",\"description\":\"After the Barbagiu\u00e0ns, it's time for another typical dish from Monaco and south-east France. 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