Strisce di Pissaladière

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

Rispetta le linee guida editoriali

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Ask Patient
Versione audio
Aggiungi alle fonti preferite su Google

These savoury pissaladière strips offer a vibrant twist on the classic Provençal tart. By swapping the traditional heavy bread base for a lighter, buttery dough, this version becomes an effortless snack or elegant appetiser. The topping is a rich combination of slow-cooked onions, Mediterranean peppers and salty Niçoise olives, providing a deep savoury flavour that balances perfectly with the crisp, golden crust. Using simple store-cupboard staples, you can create a sophisticated dish that looks beautiful on any serving platter.

This vegetarian-friendly recipe is ideal for casual hosting or as a quick lunchbox addition. The strips are best served warm or at room temperature, making them a versatile choice for picnics or garden parties. Pair these colourful treats with a crisp green salad or a glass of chilled white wine for a true taste of the South of France.

Ingredients for Pissaladiere Strips

1 cipolla media, tritata finemente
2 flat anchovy fillets, rinsed and chopped
80g di peperone rosso tritato
80g di peperoni gialli tritati
1/2 teaspoons finely chopped fresh rosemary
45ml olio extravergine di oliva
120ml Niçoise or other brine-cured black olives, pitted and coarsely chopped
170g plain flour
2 cucchiaini di lievito in polvere
1/2 cucchiaini di sale
3 1/2 tablespoons cold unsalted butter, cut into small pieces
120ml di latte intero

How to make Pissaladiere Strips

Cook onion, anchovy, peppers, rosemary, a rounded 1/4 teaspoons salt, and 1/8 teaspoons pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a bowl and stir in olives, then cool filling.

Preriscalda il forno a 204°C con la griglia al centro.

Whisk together flour, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.

Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.

Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.