Stuffed pita with tomatoes and salted anchovies
Instructions
Incorporated the lard in the dough, put salt, pepper and worked a little.
Divide into two unequal parts, roll out the larger and a lined greased baking.
In a pan with a spoonful of oil Cook to vivacious fire tomatoes without seeds and vegetation water, seasoned with a little salt and, when they are cooked, but not remove them from the Pan, Baedekers and let them cool.
Chopped tuna, spinate salted anchovies, wash them and cut them into small pieces, pitted olives and cut them in half.
Add the cooked tomatoes, adding the capers desalted you.
Stir and fill with this mixture to the pan.
Roll out the remaining dough and cover with this ' pitta ', pressing the edges that stick and close well the filling.
Grease the surface with a little lard and place in the oven for 30-40 minutes.
Ingredients and dosing for 4 persons
- 500 G = = Bread Dough
- 100 g of suet
- Salt
- Pepper
- For the filling:
- 600 g of peeled tomatoes
- 150 g of tuna in olive oil
- 50 g of salted anchovies
- 100 g of black olives
- 1 tablespoon of capers
- 5 cl of olive oil extra virgin