Sardenaira

Introduction

You write Sardenaira, but pronounced "Sardenara". It is a recipe typical of Sanremo. The sardenaira can be found for sale in the towns surrounding immediately, but I do not recommend it because, unfortunately, increasingly, also in Sanremo you can risk eating something that looks even remotely ... There are also I cascade last year, not knowing that the local had that famous meanwhile changed management. Too bad because it was an institution since the times of Bartali and Coppi! After the Milan Sanremo was easy to meet them all in there!

Given that it is forbidden to call "Pizza" Sardenaira, in order not to offend to death the Sanremo and not make the Neapolitans, I'll note that I saw on publications using ingredients that have nothing to do with sardenaira, recipes and doses that if followed as such, give you the right to call it pizza that doesn't offend anyone!

I believe that certain omissions, are in some cases required, since in Sanremo the Sardenaira is considered a true local resource! So forgive me, but i Renounce Sanremo (Matuzia, ancient name of the city) If today we will disclose to all gourmets who love original flavours.

Rosanna

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Time

30 minutes + 1 hour for dough

For dough

(with these doses, you will get a lot of size, sardenaira plaque than a regular oven at home)

500 gr wheat flour 00

Brewer's yeast: 1 and a half cunetto

halls: 5 pinches

sugar: a pinch

extra virgin olive oil: 5 tablespoons heavy (note is important for the integrity of flavour that is oil, or black olives)

warm water: a glass-a glass and a half

For the gasket

1 box of pulp ready

10 medium garlic cloves

20 black olives from Liguria

3/4 anchovies

oregano to taste

3 pinches salt

extra virgin olive oil

a tablespoon of capers

Notes

* It's important for the integrity of flavour the oil and olives are Liguria.

* The amount of water depends on the humidity, the season, and flour

Procedure

Council preparing all the ingredients on hand. Close the kitchen door and avoid that there are draughts. The working environment must be hot.

In a bowl pour the tomato pulp ready, with 3 pinches of salt, 1 tablespoon of oil, 4/5 pinches of oregano, capers, 5 tablespoons of water, stir, cover and set aside.

In a cup dissolve yeast in warm water and add a pinch of sugar.

Put the flour on the work surface, take a "Fountain": pour the dissolved yeast and nearly all glass of lukewarm water, 5 pinches of salt and 5 tablespoons oil; with the prongs of a fork begin to mix the ingredients, taking care not to demolish immediately the edges of your fountain.

Once mixed it all up, proceed to knead for about 10 minutes with your hands until dough is very soft and very elastic. Pulling from one side to the other spreading her arms, the mixture should not break, but behave just like a rubber band. Then adjust if necessary with warm water until you reach the result described. Keep beside you a handful of flour to sprinkle mana you knead the pastry Board. When the dough doesn't stick to your hands, do it to the work surface, is ready to be stretched.

Using a rolling pin dusted with flour, roll out the dough giving it the draft of a rectangular shape as large as the baking and often about a centimeter (better than more, less). Turn on the oven for 2-3 minutes on 50° then turn off. Then place a sheet of parchment paper on the bottom of the plaque, lean over the dough and, with your hands, pull it and lift it just allargatelo on the edges. Using a flat brush and 4/5 cm wide, brush the dough with a little warm water.

Conficcatevi olives by placing them on a regular basis to rumble. Conficcatevi here is there garlic cloves without removing the husk. Cover with aluminum foil and place in the oven to rise for an hour. The dough will double in height.

Just ready, cover the entire surface with the pulp ready you had set aside, minus the edges; Fillet the anchovies and distribute them here is there on a regular basis, sprinkled with oregano, and sprayed the area with a little oil. Turn the oven on 180°, Preheat 4-5 minutes and then bake. Cook for 20 minutes: 5 minutes before removing from the oven, sprinkled with a little olive oil.

Served by cutting the regular Plaid sardenaira. Offer your guests with a glass of Ligurian vermentino white: you will see that success!