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'Nduja Pissaladière

Updated: Jul 29

The spicy Calabria-Provence mash-up you know you wanted. It miiiiiight have been an error to turn the oven down so a friend and I could nip out for pre-dinner negroni sbagliati, but once we got over the (admittedly tooth-cracking) crusts this was a punchy flavour bomb.

I’ve made this recipe for a pissaladière before (without the ‘nduja) so have set out the recipe I know doesn’t turn the crusts into concrete. Also, since it uses tinned anchovies and jarred olives, it’s a pantry fridge-raid classic. Also, it's great for picnics.

Served with a lemon and black pepper crème fraiche.

Serves a hungry 2.

  • 2 tins anchovies

  • About 18 black olives, pitted

  • 2 white onions

  • 1 clove garlic

  • 2 tbsp olive oil

  • 2tbsp ‘nduja

  • 3tbsp crème fraiche

  • Zest and juice of ½ lemon

  • Black pepper

  • 250g strong white flour

  • Pinch of salt

  • 7g sachet of fast-action yeast

  • 2tsp olive oil

  1. Sift the flour into a large bowl with the salt and the yeast, and stir together.

  2. Add the oil and about 125ml water and bring it into a dough.

  3. Knead on a lightly oiled surface until smooth and springy.

  4. Lightly oil the bowl and place the dough in it. Cover with a tea towel and leave to double in size – usually between 1-2 hours.

  5. Finely slice the onions and mince the garlic.

  6. Add to a heavy pan with a lid on a low heat, with the nduja and the oil. Stir to combine.

  7. Place the lid on and leave them to cook for around an hour, stirring occasionally – until they’re meltingly soft.

  8. Take the lid off, adjust the heat to medium and then stir them until there is no excess liquid. Leave to cool a bit.

  9. Pre-heat the oven to 180 degrees fan. Place a baking tray in to warm.

  10. Punch the dough and roll it into a large rectangle the size of the baking tray, on a sheet of baking parchment.

  11. Spread the ‘nduja onion mixture over the dough, leaving an edge for the crust.

  12. Cut any particularly thick anchovies into half lengthways, and lay them on the onions in a diamond pattern.

  13. Bake for 25 minutes.

  14. Beat the lemon juice into the creme fraiche, and add a good grind of black pepper.

  15. Scatter lemon zest on your pissaladiere.

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