Sanremo Sardenaira

Name: Sanremo Sardenaira
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Italia
Ingredients: 250 g Manitoba flour; 250 g 00 flour; 350 ml water; 60 g extra virgin olive oil; as needed fine salt; 1 teaspoon sugar; 1 packet dry yeast; null ingredients for the topping; 400 g tomato sauce; as needed extra virgin olive oil; as needed fine salt; 40 g salted anchovies; 100 ml extra virgin olive oil; as needed Taggiasca olives; as needed dried oregano

@ricette-salutari

Category: Appetizers

Sanremo Sardenaira is a typical recipe from the city of Sanremo, crispy and delicious. Great for a snack, lunch, or dinner, but also for breakfast.

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

ricette-salutari@ricette-salutari

Ingredients

No. Servings

Manitoba flour250g
00 flour250g
Water350ml
Extra virgin olive oil60g
Fine saltas needed
Sugar1teaspoon
Dry yeast1packet
Ingredients for the topping
Tomato sauce400g
Extra virgin olive oilas needed
Fine saltas needed
Salted anchovies40g
Extra virgin olive oil100ml
Taggiasca olivesas needed
Dried oreganoas needed

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 11
1. Dissolve the yeast in lukewarm water with the sugar.
STEP 2 OF 11
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.
STEP 3 OF 11
4. Mix flour, oil, water with dissolved yeast and salt in a bowl. Knead until you get a homogeneous dough.
STEP 4 OF 11
3. Blend the anchovies with the oil for the topping.
STEP 5 OF 11
5. Let the dough rise for 6 hours.
STEP 6 OF 11
6. Grease a baking tray and spread the dough evenly.
STEP 7 OF 11
7. Add the sauce, create grooves with your fingers, add the olives, garlic cloves, and oregano.
STEP 8 OF 11
8. Bake at 200 degrees for about 30 minutes.
STEP 9 OF 11
9. Brush the sardenaira with the oil and anchovy topping after baking.
STEP 10 OF 11
10. Serve hot and enjoy.
STEP 11 OF 11
11. Store in a cool, dry place for two days, reheat at 160 degrees before serving.

Suggestions

Bowl
Wooden spoon
Pastry board
Baking tray
Glass
Teaspoon
Blender
Brush

General Information

Storage notes

In a cool, dry place for two days. Reheat at 160 degrees for a few minutes before serving.

More information

Rising times vary from season to season. In the summer, 4 hours are sufficient as the heat helps a lot, while in the cold season, 6 hours are needed.

Origin

Italia, Liguria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	221.37
Carbohydrates (g)	26.39
of which Sugars (g)	2.44
Fat (g)	11.27
of which Saturates (g)	1.6
Protein (g)	4.71
Fiber (g)	0.99
Sale (g)	0.14

Proteins
4.71g·11%
Carbohydrates
26.39g·61%
Fats
11.27g·26%
Fibers
0.99g·2%