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TASTE THE RECIPE

Sardenàira

 
TIME

2h 10'
DIFFICULTY
Chef
Medium
 
 

 
 
INGREDIENTS

Ingredients for 8 people

For the dough

Flour - 1 kg
Beer yeast - 50 g
Warm water - 5/6 dl
Sugar - 2 pinches
Extra virgin olive oil - 20 ml
Fine salt - 30 g
 

For the sauce

Peeled tomatoes - 800 g
Onions - 200 g
Taggiasca extra virgin olive oil - 80/90 ml
Salt - 20 g
Anchovies - 200 g
Olives in brine - 200 g
Capers - 100 g
Garlic - a few cloves
Salsa Sardenàira

PROCEDURE

Put the yeast in a cup, add the sugar and 10 ml of warm water. Mix and leave to rest until a foam forms on the surface.
Heap the flour on the table, and add the oil, yeast, the remaining warm water and the salt. Knead the mixture well, until it has a soft consistency. Leave to rise for approx.  30 minutes.  
Prepare the sauce while in the meanwhile. Brown the chopped onions with oil, then mix in the peeled, sieved tomatoes and the olives. Add the salt and cook for approx. 20 minutes.
When the dough has risen, roll out the pastry into a pre-oiled pie-dish. Add the sauce and the anchovies, the garlic with the skin on and the capers. Leave to rise for a further half an hour. 
After heating the oven to 180° C , cook the sardenàira for 30-40 minutes. Once the cooking time is over, take the sardenàira out of the oven and transfer to a serving plate. Serve it hot straight away. 

 

WHERE AND HOW IS SARDENÀIRA SAUCE  MADE? WHICH INGREDIENTS TO INCLUDE? 
Sardenàira sauce is an excellent part of the Ligurian gastronomic tradition and has many varieties. We  have suggested the version with capers and onions. These raw materials selected and of excellent quality knowingly added to the tomatoes  and the Taggiasca extra virgin  olive oil make an ideal sauce to dress pasta or in the more classic tradition to accompany the pizza bianca (white pizza) and Genovese focaccia.

 

TIP: for an even tastier touch, add a little chilli to your taste.

 

PREPARED WITH
Salsa Sardenàira



TASTE WITH
Vermentino DOC
 

 

 
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