Ingredients: Extra
virgin olives oil Pietrantica Black
olives in brine Pietrantica
Salt
Garlic
Basil: 1 Leaf
White flour: 500 gr (trick !add 30% of durum
wheat semolina)
Example : 400 gr of flour and 120gr of durum wheat
semolina.
Tomatoes: 1 kg
Barm: 30 g
Anchovies in brine Pietrantica Gr 100
Origan : what is necessary
lukewarm milk: little
White onions: 2
Preparations:
To put the flour and durum wheat semolina on the table.
To dissolve the durum wheat semolina in a little one
of lukewarm milk and to unite it to the flour and
durum wheat semolina. (with the durum wheat semolina
pizza is crisp) To add a little one of salt, 4 spoons
of olives oil and lukewarm water how much enough to
have a rather soft pasta. To work the for about 15
minutes, then to cover it with a napkin and to put
rise it in lukewarm place for at least 2 hours. In the
meanwhile to get ready the seasoning. To cook in
abounding olives oil of olive the onions cut thin ;
when begin to gild to unite the leaf of basil and the
peeled tomatoes and fragmented; You cook until the
water is evaporated and the olives oil is float. To
add therefore the anchovies cleaned, washed and minced.
In a large rectangular mould greased of olives oil to
extend with the hands the pasta already quite risen,
it should have a thickness of 1 cm. about. To pour on
the pasta the seasoning ,driving segment of garlic not
peeled and put olives upright on pasta. To sprinkle of
origano and to put in oven to 180°, for 50/60 minute,
then to serve.
