Sardinian cake
Instructions
Sift the flour onto the work surface and arrange in fontana.
Dilute the yeast in a small bowl with the warm milk and pour it in the center of the flour.
Knead, cover with a cloth and leave the mixture to rise for 15 minutes.
Add the melted butter, egg and salt and mix until mixture is smooth and homogeneous cover again and let rest for 15 minutes.
Roll out the pastry on floured pastry Board, so you get a disc with a diameter of 35 cm.
Grease the baking plate and lean over the mixture, making sure to fold the edges slightly to form a raised edge all around.
Squamate and eviscerated the sardines: deprive of the head, backbone and fins, quickly wash under running water and then dry them carefully.
Do Brown in a pan with olive oil for a few minutes on moderate heat, diced onion and the garlic lightly crushed.
Then cut the peppers into cubes; blanch the tomatoes, give them skin and seeds and cut them into small dice.
Add both to the mixture, previously seasoned with basil, chili and salt.
Simmer for 3-4 minutes, then let cool the sauce and pour it on the dough.
Lay over the sardines in corona with the tails pointing toward the Center, garnish with zucchini slices and seasoned with a little olive oil.
Cook in the oven at 220 degrees, previously heated, for 15-20 minutes, or until golden preparation.
Put it on a serving dish and serve immediately.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 20 g of yeast
- 20 cl of lukewarm milk
- 30 g of melted butter
- 1 egg
- 1/2 teaspoon of salt
- Butter for baking plate
- For garnishing:
- 1500 g of fresh sardines
- 50 g of diced onion
- 2 cloves garlic
- 4 tablespoons of olive oil
- 80 g of red peppers
- 90 g of sweet yellow peppers
- 80 g of green peppers
- 250 g of tomatoes
- 2 tablespoons of chopped basil
- Salt
- 3 finely chopped chilies
- Some slices of courgette (for garnish)
- Olive oil to season