Sardenara is typical recipe of the Ligurian tradition. It was born around the middle of 1400 in the area of Nice with the name of "pissaladière" , but Ligurians adopt it and each location customizes it with a variation. The most known and recognized is the "Sardenaira di Sanremo" whose name derives from the fact that it was initially seasoned with sardines that gave it a strong and bitter taste. It is known also as sardenaira or pizza all'Andrea, because of admiral Andrea Doria, which had a predilection for that food!
Ingredients for the dough:
- 8 hectograms of flour
- 2 glasses of warm water
- brewer's yeast
Ingredients for the sauce:
- 1 large white onion
- 500 g of tomato pulp
- taggiasche olives in brine
- 8 chopped anchovies
- extra virgin olive oil
Preparation time 30 min.
Place the flour in a large bowl, add two large amounts of salt, add the lukewarm water with the yeast (for the amount of yeast follow the instructions on the sachets).
Knead vigorously first with a spoon and then with your hands until you get a ball that will have absorbed all the flour and will no longer remain attached to your hands (if the water was not enough to ensure that the dough can capture all the flour add one spoonful at a time).
Take two trays the size of your oven and grease them with plenty of extra virgin olive oil, divide the dough into two balls and start spreading them out in their own text. Preheat oven to 50 °, turn it off and put the two texts to rise for about an hour.
In the meantime, cut an onion finely and let it fry in abundant oil and when it is golden, add the tomato pulp, salt and oregano. Cook for about 30 minutes, leaving the sauce to shrink.
Then after the leavening time, remove the two trays from the oven and raise the oven to 200 ° C, while sprinkling the sauce over the pasta, add the taggiasche olives in brine, the anchovies and wanting some whole garlic cloves with the peel.
When the oven reaches 200 degrees, bake for about 20 minutes. Enjoy your meal!