recipes
Bigilla pisaladdiere
Serves:
2021-12-25
Ingredients
- 1 tub bigilla (Camel brand)
- 2 onions, caramelized
- 1 tin anchovies, drained
- 2 tbsp. whole black olives (Camel brand)
- 1 sheet pre-rolled puff pastry
Method
Use the puff pastry to line a rectangular baking tray with baking paper. Spread with the bigilla, allowing a 2cm rim around the edge. Top up with the caramelized onions, criss-cross with anchovies and stud with the olives. Bake at 175°C. Bake until pastry is cooked through and flaky, for approximately 25 minutes. Serve warm cut into wedges.
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