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Chef Christian Sinicropi's recipe
Pissaladière by Christian Sinicropi
Ingredients for 8 people
For the dough:
- 500g Flour type 45
- 25cl Water at room temperature
- 5cl Olive oil
- 12g Fine salt
- 11g Baker's yeast
For the garnish:
- 6 Red onions
- 20 Anchovy fillets in oil
- 20 Wild rocket leaves
- 1 White onion
- 30 Pitted Taggiasca olives
- 50g Tempura flour
- Milled pepper
Pour the flour into a salad bowl and make a hollow, add the salt and then the baker's yeast, previously diluted in water. Finish with olive oil. Mix the dough with your fingertips and knead until it’s homogeneous and elastic. Leave to one side for about 30 minutes under a tea towel at room temperature.
Divide the dough in half and spread out the 2 pieces to form 2 pizza bases.
In a bowl, dilute the tempura flour with a drizzling of sparkling water until a smooth paste is obtained.
Peel and cut the white onion into slices to make rings 5 mm thick. Dip the rings into the dough and fry them in a deep fryer at 140°C (they should not colour). Once removed from the oil, place them on a paper towel and add a turn of pepper from the mill. Set aside at room temperature to keep them crisp until dressing.
For the onion compote, peel the onions, cut them in half and chop them width-wise.
In a saucepan over a low heat, heat a drizzle of olive oil and blend in 10 anchovy fillets.
Once the anchovies have blended in, add the onions, mix well so that the anchovies coat the onions and cook over a low heat with a lid. Add a drizzle of water if necessary so that the onions don’t stick. Stop cooking once the onions are fully blended in and then set aside.
Divide the onion compote over the two mixes spread over a 1 cm layer, making sure to leave a rim of about 1 cm, add the remaining anchovies and Taggiasca olives and bake in a preheated oven for 20 to 30 minutes at 200°C (reg. 6-7), checking the dough is cooking properly.
When out of the oven, add the rocket leaves and battered onion slices.
Cut the pissaladière into 8 parts and serve immediately.