Pichade

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Pichade is a savory tart originating from Menton, made with a bread dough base and tomato-onion sauce, black olives, and anchovy fillets as a topping. It evolved in Menton’s local bakeries, where abundant summer tomatoes and anchovies informed this regional variant of flatbread, and over time, it became a marker of the area’s culinary identity. Making a dough is the first step. Flour is combined with water, olive oil, yeast, and a pinch of salt, kneaded until smooth, and left to rise until doubled. Meanwhile, the sauce is prepared by sautéing finely sliced onions and garlic in olive oil, then adding ripe, peeled, and chopped tomatoes, seasoning with salt, pepper, thyme, laurel, and sometimes oregano, then cooking gently until the mixture thickens. Once the dough has risen, it is rolled into a rectangle on a well-oiled baking sheet, and then the tomato-onion sauce is spread evenly over it. Anchovy fillets are arranged across the surface, and black olives are scattered before baking in a hot oven until the crust is golden and crisp. There also exists pichade au maqué, in which, instead of tomato sauce, a paste of crushed anchovies, garlic, and parsley is spread on the dough, and fresh tomato slices are laid on top. However, some versions omit anchovies entirely and substitute smoked bacon or other cured meats for a milder taste. Pichade is best served warm or at room temperature, typically cut into squares for communal sharing or as part of an antipasti spread, and pairs well with a crisp, dry white wine or a chilled rosé from Provence, whose freshness balances the richness of olive oil and the saltiness of anchovies.