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Recipe in: One Dish Dinners


Total time: 70 minutes
     In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives - with pits.  If you really hate anchovies, leave them off; if you're undecided, this may convince you to like them.  The feta is not traditional, but my addition.  And I prefer to use pitted olives.  I also sped up the cooking of the onions, but, I think, with no appreciable loss of flavor.

Pissalidière Ingredients:



               Nutrition Information
Recipe serves 2 
Entire Recipe / per serving
Calories:   2008 / 1004
Total Carbohydrates:   269 / 134
          Dietary Fiber:   24 / 12
Total Fat:   74 / 37
         Saturated Fat:   27 / 13.5
Cholesterol:   160 / 80
Protein:   68 / 34
Calcium:   920 / 460
Sodium:    6024 / 3012

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: