A classic, practical and economical recipe, perfect for a family snack or to remember the good times.
🛒 Ingredients
Mass
🥚 Eggs
🥛 Milk
🛢️ Oil or olive oil
🌾 Wheat flour
🍄 Ferment (chemical or biological)
🧂 Salt and sugar (one pinch of each)
Main Fill
🐟 Canned sardines (runned and shredded)
🍅 Tomatoes and tomato sauce
🧅 Onions and garlic
Pepper and olives
🌿 Oregano and spices to taste
Coverage (Optional)
🧀 Grated parmesan cheese
🍅 Tomato wheels
🧅 Onion rings
👩‍🍳 Preparation Mode
1. The Mass
In a bowl, mix the eggs, milk, oil, salt and sugar. Add the wheat flour gradually, stirring well. Finally, incorporate the yeast and hit the dough until it becomes completely homogeneous. Cover and let rest for 30 to 40 minutes.
2. The Fill
Warm up a string of olive oil and saute the onion and garlic until browned. Add the chopped tomato, pepper, tomato sauce and shredded sardines. Season with salt, pepper and oregano, letting it cook for a few minutes until the sauce clears.
3. Assembly
Open the dough on a previously greased form. Spread the sardine stuffing evenly. Finally, distribute the tomato slices, the onion, the parmesan cheese and sprinkle some more oregano.
4. Oven
Take the preheated oven to 180°C for about 40 to 45 minutes, or until the edges are golden and the dough is firm.
💡 Variations for Testing
✨ Traditional Grandma Version: That super soft dough with chemical yeast, well stuffed sardines, plenty of onions, tomatoes and olives that Comfort food pure!
🌱 Fitness version: Swap white flour for whole flour or oatmeal, reduce oil and add fresh vegetables to the filling.
🥑 Low Carb version: Prepare a light base using only eggs, cheese and almond or coconut flour, keeping the sardine filling with low starch vegetables.
📌 Tips and Curiosity
Quick replacements: If you don't have sardines, canned tuna works perfectly and maintains practicality.
Regional Touch: In the Amazon region, it is common to adapt this recipe using tambaqui chop instead of sardine, ending with green smell and fresh onion.
Chef's secret: You want an even sweeter, aerated pasta? Beat the whites in snow and gently incorporate them to the mixture of the dough at the end.
Pure nostalgia: This dish became a true icon of the 1970s and 1980s in Brazil, marking a guaranteed presence on American anniversaries and Sunday meetings.