Pissaladière

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Pissaladière
Pissaladière.jpg
Typical pissaladière
Jeneng liyanéPissaladiera, pissaladina, piscialandrea
JinisFocaccia
Panggonan asal Italia
Tlatah utawa prajaGenoa, Liguria
Hawa ajanganWarm, cold
Woworan pokokBread dough, onions, olives, garlic, anchovies or pissalat
Ènergi panganan
(per ajangan)
266 kcal (1114 kJ)[1]
Buku masakan: Pissaladière  Médhia: Pissaladière

Pissaladière ( UK /ˌpɪsælædˈjɛər/, US /ˌpsɑːlɑːdˈjɛər/, Prancis: [pisaladjɛʁ] ; Niçard  [pisalaˈdjeɾɔ] utawa pissaladina [pisalaˈdinɔ] ; Ligurian  [piʃalaŋˈdɾeːa] ) minangka spesialisasi kuliner sing asale saka Liguria (khususe Genoa ), [2] [3] [4] [5] saiki uga khas ing Prancis sisih kidul wétan . Asring dibandhingake karo pizza . Tembung Pissalandrea asale saka terminologi Italia Pizza all ' Andrea, utawa Pizza d'Andrea. [6] Iki dianggep minangka pizza Genoa. Adonan biasane adonan roti luwih kenthel tinimbang pizza klasik Margherita, lan topping tradisional biasane kalebu bawang karamel (meh murni), zaitun ireng, lan teri (utuh, lan kadang uga nganggo pissalat, jinis pasta teri) . [7] Panganan kasebut banjur nyebar menyang kabeh Liguria geografis lan etno-budaya, yaiku antarane kali Magra lan Var . Sawise aneksasi County Nice menyang Prancis, masakan Nice bakal ditempelake salah karo masakan Prancis, nyoba ngliwati akeh masakan Ligurian ing label Prancis. Adonan biasane adonan roti luwih kenthel tinimbang pizza margherita klasik, lan topping tradisional biasane kalebu trikatuka karamel (meh murni), zaitun ireng, lan teri (utuh, lan uga kala uga pissalat ).

[7]

Referensi[besut | besut sumber]

  1. http://www.fatsecret.fr/calories-nutrition/générique/pissaladière%7Cserving_size=130g
  2. https://books.google.fr/books?id=-HStec87HdcC&pg=PT311&lpg=PT311&dq=genoa+pissaladiere+middle+aged&source=bl&ots=zJwQf23zIe&sig=ACfU3U3ghVWR6Iz8S116Gjq_RWAK5WxxdA&hl=en&sa=X&ved=2ahUKEwj7qrmt6IXoAhVRyoUKHZS3DtgQ6AEwEnoECAwQAQ#v=onepage&q&f=false
  3. "Pissalandrea, one of the first modern pizzas". italyrivieralps.com (ing basa Inggris)..
  4. https://www.jours-de-marche.fr/specialites/pissaladiere.html
  5. http://www.agriligurianet.it/en/vetrina/prodotti-e-produzioni/pane-pasta-dolci-e-focacce/prodotti-tipici-focaccia/item/151-pizza-allandrea.html
  6. https://moggenova.it/food-corner/pizzeria-gourmog/
  7. a b Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York