John Myers
Spicy Cake with Anchovies – Sardenaira
The perfect spicy cake with anchovies – sardenaira recipe with a picture and simple step-by-step instructions.
For the dough:
- 120 g Flour, type 1050
- 2 tbsp Milk, lukewarm
- 1 pinch Salt
- 1 tsp Sugar, fine, white
- 10 g Dry yeast
For covering:
- 250 g Tomato pulp, canned or fresh
- 0,5 medium-sized Vegetable onion
- 30 g Anchovy fillets in oil
- 2 medium-sized Cloves of garlic, fresh
- 1 pinch Salt
- 2 Pinches Pepper, black, fresh from the mill
- 3 tbsp Extra virgin olive oil
- 3 tbsp Tomato juice
To garnish:
- 1 tsp Oregano, rubbed
- 6 Olives, black, pitted
- 1 Hot peppers, red, long, medium hot
- Celery leaves, fresh
Also:
- Margarine for greasing the mold
- Dissolve the sugar and salt and yeast in the milk. Process the ingredients for the dough, ideally with a food processor, into a smooth, easy-to-knead dough that does not stick to the bowl and hands. Cover and let rise in a warm place for 45 minutes.
- Grease a mold with a maximum size of 27 and spread the dough in it. Let rise in the mold for another 30 minutes. Preheat the oven to 200 degrees top heat.
- In the meantime, strain the canned tomatoes, peel the fresh tomatoes, quarter them lengthways, remove the seeds and cut the quarters lengthways and crossways in half. Chop the well-strained canned tomatoes as well.
- Cut a vegetable onion in half crosswise and cut one half into small cubes. Chop the anchovy fillets crosswise into pieces approx. 5 mm long, use the oil to fry the onions. Cap the garlic cloves at both ends, peel and slice across into thin slices.
- Heat the oil in a larger pan, add the onions and roast them until translucent. Add the tomatoes, the anchovy fillets, the garlic cloves and the tomato juice and roast until all the water has evaporated. Season to taste with salt and pepper.
- Bake the dough in the oven until it starts to turn light brown on top. Take out of the oven, spread the topping and garnish. Switch on the bottom heat in the oven.
- Bake on the middle rack for about 10-15 minutes. Take out of the oven, cut into 8 parts, sprinkle with the fresh celery leaves, drizzle with the olive oil, serve immediately and enjoy warm.
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