Sanremo-style Sardenaira is a typical recipe from the city of Sanremo, crispy and delicious. Great as a snack, for lunch or dinner, but also for breakfast.
1. Dissolve the yeast in lukewarm water with the sugar.
2. Prepare the sauce by sautéing half an onion in oil and adding the tomato sauce and salt. Let it cook for 40 minutes and then let it cool.
4. Mix the flour, oil, water with the dissolved yeast and salt in a bowl. Knead until you obtain a smooth dough ball.
3. Blend the anchovies with the oil for the seasoning.
5. Let the dough rise for 6 hours.
6. Grease a baking tray and roll out the dough evenly.
7. Add the sauce, create grooves with your fingers, add the olives, garlic cloves and oregano.
8. Bake at 200 degrees for about 30 minutes.
9. Brush the sardenaira with the oil and anchovy seasoning after cooking.
10. Serve hot and enjoy.
11. Store in a cool, dry place for two days, reheat at 160 degrees before serving.
Bowl
Wooden spoon
Rolling board
Baking tray
Glass
Teaspoon
Blender
Brush
In a cool, dry place for two days. Before serving, reheat at 160 degrees for a few minutes.
Rising times vary from season to season. In summer, 4 hours are enough since the heat helps a lot, while in the cold season 6 hours are needed.
Italia, Liguria
| Energy (kcal) | 348.56 |
| Carbohydrates (g) | 31.9 |
| of which sugars (g) | 2.28 |
| Fat (g) | 22.09 |
| of which saturates (g) | 3.24 |
| Protein (g) | 6.51 |
| Fibre (g) | 1.34 |
| Salt (g) | 0.34 |
