Grain free “Pissaladière”
Oh MAN! This post is going to be short and sweet. I started a new (seriously kick ass) job a month ago, and I love it. But keeping up with blogging has been next to impossible and don’t even get my started on instagram (although I blame my not-so-smart smart phone for anything instagram related. I just don’t have the patience for it). It’s especially difficult to find the stamina because I’m in front of the computer all day long and I’m turning into a bloodshot zombie from all the screen time.
So speaking of not having the time- this recipe is just a little tidbit which takes no time to make and is absolutely DELICIOUS. It’s perfect as an appetizer for those gluten-wary folk who want to have friends over and put out a fancy spread with some lovely pre-dinner nibbles. This is it! No gluten, and healthy. And let’s be honest, eat more than two of them and you’ve got a really satisfying lunch.
So you’re probably wondering what in the world I mean by “pissaladière”. I promise it’s not piss in a salad bowl! It’s actually kind of like a pizza. Originating from Nice, “pissaladière” consists of a thin, breaded crust with mainly onions and fish as topping, as well as some onions or capers. It can be eaten as a main meal or cut up into small pieces and served with a glass of champagne or wine as a seriously scrumptious appetizer. My husband made it a bunch for me when we were first together, before I ever knew that gluten was causing all my digestive woes…
Woe indeed. A life without crust seems a little harsh when you first discover that you are better off without gluten. But then you realize how much better you feel and it gets better. Much better. And you discover awesome substitutes for the crust of pissaladière. Like this one. For me, I would much rather have a meal with extra vegetables and colour (well, most of the time..). Keep in mind that although I use radicchio leaves in the recipe, you can also use purple endive- it would be equally gorgeous and probably even easier to manipulate.
- 8-10 radicchio leaves or purple endive leaves, separated
- 2 onions, sliced
- 1-2 cloves of minced garlic
- 2 tins sardines in olive oil
- 2 tbsp capers
- 1 tsp honey
- 1 tsp dried thyme
- lemon juice
- handful basil leaves, chopped
- Pour the olive oil from the sardines into a heated pan. Add the garlic and after it becomes more fragrant, add the sliced onions.
- Sauté the onions for about 5 minutes, stirring often. Add the honey to the onions, as well as the dried thyme, and mix well, still cooking.
- Next, throw the whole sardines and the capers into the pan and heat through.
- Portion a couple tablespoons of the onions and one sardine each onto a raddichio/endive leaf, garnish with a squeeze fresh lemon juice and a general sprinkle of chopped basil.
- Serve and enjoy!