Serves: 4 people Difficulty ': Hard Preparation time: 1 hour 10 minutes INGREDIENTS 250g + rest. Beef 100gr. mortadella 425gr. 40g of peeled tomatoes. 50g toasted pine nuts. grated Parmesan cheese 180ml. warm water 1 package yeast 1 / 2 teaspoon sugar 300g. flour 8 tablespoons extra virgin olive oil 70g.
bread crumbs 2 cloves garlic, crushed 1 teaspoon fennel seeds 1 red onion 1 teaspoon salt -------------------------- moving towards' water, yeast and sugar in a bowl, cover and let stand for 30 minutes. Mix flour and salt in a bowl, then pour in the yeast preparation and goal 'of the oil.
Mix the ingredients with a whisk until a smooth paste. Flour a work surface and work the dough for 5 minutes 'cause the dough to become more' malneabile, put in bowl, cover with a cloth and let rise for 1 hour. Should double in volume. Meanwhile peel and chop the onion, reduce the powdered fennel seeds.
Cut the meat into small pieces, finely chopped mortadella. In a nonstick pan you brown the bread crumbs and a clove of garlic in two tablespoons of oil. Set aside. In the same frying pan heat the remaining oil and fry the fennel, chopped onion and one clove of garlic. When the onion is 'transparent, add the meat and let it cook until' will be golden.
Stir in the crushed tomatoes and sausage. Bring to a boil, then simmer 15 minutes 'cause the liquid to reduce the goal'. Remove from heat, add pine nuts and let cool. Preheat the oven to 180 degrees. Put the dough on work surface, roll out and cut two 30cm discs. in diameter. Roll out one disk on a lightly buttered tart mold, spread in the breadcrumbs, the preparation of meat and finish with grated Parmesan.
Cover with a second disc sealing the edges well and cook for 15 minutes. When cooked, let the cake rest for 10 minutes at room temperature before cutting. Serve with green salad. 
bread crumbs 2 cloves garlic, crushed 1 teaspoon fennel seeds 1 red onion 1 teaspoon salt -------------------------- moving towards' water, yeast and sugar in a bowl, cover and let stand for 30 minutes. Mix flour and salt in a bowl, then pour in the yeast preparation and goal 'of the oil.
Mix the ingredients with a whisk until a smooth paste. Flour a work surface and work the dough for 5 minutes 'cause the dough to become more' malneabile, put in bowl, cover with a cloth and let rise for 1 hour. Should double in volume. Meanwhile peel and chop the onion, reduce the powdered fennel seeds.
Cut the meat into small pieces, finely chopped mortadella. In a nonstick pan you brown the bread crumbs and a clove of garlic in two tablespoons of oil. Set aside. In the same frying pan heat the remaining oil and fry the fennel, chopped onion and one clove of garlic. When the onion is 'transparent, add the meat and let it cook until' will be golden.
Stir in the crushed tomatoes and sausage. Bring to a boil, then simmer 15 minutes 'cause the liquid to reduce the goal'. Remove from heat, add pine nuts and let cool. Preheat the oven to 180 degrees. Put the dough on work surface, roll out and cut two 30cm discs. in diameter. Roll out one disk on a lightly buttered tart mold, spread in the breadcrumbs, the preparation of meat and finish with grated Parmesan.
Cover with a second disc sealing the edges well and cook for 15 minutes. When cooked, let the cake rest for 10 minutes at room temperature before cutting. Serve with green salad.
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