"For the filling"
2 tablespoons of olive oil
1 diced onion
0.5 kg of ripe tomato, peeled and seeded, cut into cubes
2 cans of cod in water and salt, drained and mashed with a fork
2 tablespoons of chopped parsley
1/4 cup of green olives, pitted
Salt and black pepper, ground to taste
"For the dough"
150 g of grated Parmesan cheese
3 eggs
1/4 cup of olive oil
1/2 teaspoon of salt
1 cup of all-purpose flour
1/2 cup of cornstarch
1 1/2 cups of milk
1 1/2 teaspoons of active dry yeast
Melted butter for greasing
"For the filling"
2 tablespoons of olive oil
1 diced onion
0.5 kg of ripe tomato, peeled and seeded, cut into cubes
2 cans of cod in water and salt, drained and mashed with a fork
2 tablespoons of chopped parsley
1/4 cup of green olives, pitted
Salt and black pepper, ground to taste
"For the dough"
150 g of grated Parmesan cheese
3 eggs
1/4 cup of olive oil
1/2 teaspoon of salt
1 cup of all-purpose flour
1/2 cup of cornstarch
1 1/2 cups of milk
1 1/2 teaspoons of active dry yeast
Melted butter for greasing
Prepare the filling
In a skillet, heat the olive oil and sauté the onion until it's translucent
Add the tomato, cod, and parsley
Cook quickly and season with salt and pepper
Remove from heat, add olives, and let cool. Reserve
Prepare the dough
Bomb the ingredients in a blender to obtain a homogeneous mixture
Spread half of the dough in an ungreased 21 cm x 31 cm baking dish
Distribute the filling and cover with the remaining dough
Bake in a moderate oven (180°C) for 30 minutes or until golden brown
Let cool slightly and cut into small diamonds
Serve warm or at room temperature.
