venerdì 26 ottobre 2012

Olive and anchovy bread

  • 800 g. bread dough
  • 1  jar of  stoneless green olives
  • 12 anchovies fillets
  • 3 spoonfuls of  salted capers
  • sesame or poppy seeds
On a  greaseproof paper,  lay the bread paste  in the shape of a rectangle 1/2 cm thick. Distribute the olives cut into slices, the anchovies and the capers previously rinsed and dried. With the help of greaseproof paper, roll  along the length quite tightly. Put the roll in a ring-shaped mould  oiled in advance.Rub with oil and sprinkle with sesame or poppy seeds.Bake in hot oven at 180° for 20/30 minutes until brown and crispy.

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