Sanremo Sardenaira is a typical recipe from my city Sanremo, truly special.
A unique recipe that once tried, you can’t do without.
I have already presented the Sardenaira that the elders used to prepare with a potato in the dough which makes it more fragrant, today I present the modern version just as crunchy and delicious.
Additionally, in this version, the anchovy is blended with extra virgin olive oil, not put in pieces and added after cooking.
Both this and the other are delicious, I really wouldn’t know how to choose, in fact, in doubt, I alternate them, one time one, one time the other, also because at my house once a week it’s mandatory to prepare it.
Great as a snack, for lunch or dinner but in Sanremo we also enjoy it for breakfast. The kids take it to school as a snack. In short, any moment is good to savor it.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Sanremo Sardenaira
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1.5 cups water
- 2 oz extra virgin olive oil
- to taste fine salt
- 1 teaspoon sugar
- 1 packet dry yeast
- 1.5 cups tomato sauce
- 1/3 onion
- to taste extra virgin olive oil
- to taste fine salt
- 1.4 oz salted anchovies
- 3.5 oz extra virgin olive oil
- to taste Taggiasca olives
- to taste dried oregano
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Kneading board
- 1 Baking tray
- 1 Glass
- 1 Teaspoon
- 1 Blender
- 1 Brush
Steps for preparing Sanremo Sardenaira
To prepare the delicious Sanremo Sardenaira, start by dissolving a packet of dry yeast or a fresh yeast cube in 1.5 cups of warm water and a generous teaspoon of granulated sugar in a graduated glass. Stir with a teaspoon until the yeast is well dissolved.
Meanwhile, in a small saucepan, add a drizzle of extra virgin olive oil and half a chopped onion, let it brown, then add the sauce and salt and let it cook for 20 minutes, then let it cool.
In a blender insert the anchovies and extra virgin olive oil and blend everything. Set aside, it will be used at the end to season the Sardenaira
Meanwhile in a bowl pour the flours, extra virgin olive oil, the water with dissolved yeast, and finally the salt. Then mix the ingredients initially with a wooden spoon, then pour the dough onto a kneading board and start kneading with your hands. If the dough is too sticky, dust with some flour until achieving a homogeneous and compact dough.
Then place the dough in the floured bowl, cover it with plastic wrap making small holes for air to enter, and let it rise for 6 hours until the volume doubles.
Once the rising time is over, take a baking tray, grease it with extra virgin olive oil and evenly spread the dough with your hands
Subsequently, top the dough with our sauce and create dimples with your fingertips.
Then add the olives, garlic cloves, and a sprinkle of oregano and bake at 390°F for about 30 minutes.
Once baking is done, brush the Sardenaira with our oil and anchovy dressing and finally serve it hot… and enjoy it because it’s truly unique and sublime!
Greetings from Barbara
Tips and notes
Leavening times vary from season to season. In summer, 4 hours are sufficient as the heat helps a lot, while in the cold season 6 hours.
The Sardenaira can be stored in a cool, dry place for two days. Before serving, heat at 320°F for a few minutes.
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