| 释义 |
‖ pissaladière|pisaladjɛr|
Also pissaladiera.
[Fr.: Provençal dial. pissaladiero f. pissala salt fish.]
A Provençal open tart similar to pizza, usu. cooked with onions, anchovies, and black olives.
1931A. de Croze What to eat & drink in France xv. 131 La Pissaladiera (a tart well sprinkled with olive oil, filled with sweet onions browned in oil, and pissala—salted whitebait—and baked). 1951G. Maurois Cooking with French Touch iii. 66 Another favorite hors d' œuvre in the region of Nice is the pissaladiera. 1960E. Campbell Encycl. World Cookery 154 Pissaladière..dough..onions..black olives..anchovy fillets. 1960E. David French Provincial Cooking 208 The pissaladière is a substantial dish of bread dough spread with onions, anchovies, black olives, and sometimes tomatoes. 1966P. V. Price France 276 Pissaladiera. A Nice speciality, and a version of Italian pizza—an open tart with onions, anchovies and black olives, sometimes with tomatoes. 1970Simon & Howe Dict. Gastron. 302/2 The filling is covered with a pattern of anchovy fillets and stoned black olives and the pissaladière is baked in a hot oven. 1977N.Y. Rev. Bks. 8 Dec. 18/3 Hurray for the Cornish pasty rather than Olney's pissaladière. |