Milk
2 cups of milk
1 cup of oil
4 eggs
3 cups of wheat flour
1 tablespoon of baking powder
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
Fillings
One large tin of sardines in olive oil, drained
4 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
2 large tomatoes, finely chopped
1/3 cup of green olive, finely chopped
1 tablespoon of oregano
1 teaspoon of salt
Accessory
One 19 x 31 cm refractory mold
Milk
2 cups of milk
1 cup of oil
4 eggs
3 cups of wheat flour
1 tablespoon of baking powder
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
Fillings
One large tin of sardines in olive oil, drained
4 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
2 large tomatoes, finely chopped
1/3 cup of green olive, finely chopped
1 tablespoon of oregano
1 teaspoon of salt
Accessory
One 19 x 31 cm refractory mold
Dough
Preheat the oven to medium temperature
Grease the refractory mold with oil and reserve
In a blender, beat all the ingredients until they form a homogeneous mixture. Reserve
Fillings
In a bowl, mix all the ingredients with a wooden spoon. Reserve
Assembling
Place half of the dough in the prepared refractory mold, cover it with the fillings and, on top, spread the remaining dough
Bake for 40 minutes
Cut into 6 cm squares
Transfer to a decorative plate and serve.
