Ingredients

Servings 4

• 1 lb all-purpose flour
• ¾ oz fresh yeast
• 1 ½ oz lard
• 1 ½ lb tomatoes, ripened, fresh
• 6 oz tuna, in oil
• 1 ½ oz anchovies
• 3 oz black olives

Preparation

30 minutes preparation + 30 minutes cooking

Make the dough in the usual way. Peel and seed the tomatoes, then cook with oil and salt into a pan over a high heat. In the meanwhile chop up the tuna fish and bone the anchovies: Olives must be pitted and cut in half.

Mix everything with the cooked tomatoes adding also a handful of salted capers. Spread this rich sauce on top of the dough base into the oven dish, then bake in a hot oven (400° F) for half an hour or so. Take out from the oven once the pie crust is golden-brown. It can be served cold.

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