The taste of the sea in another format


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  • 500g sardines
  • 2 tomatoes
  • Oregano
  • Aragon olives
  • Filo pastry
  • Smoked salt
  1. In a round mold place 3-4 sheets of filo pastry cut to the diameter of the mold.  Cover the pastry with the thin slices of tomato and then place the backs of sardines, free of scales and spines over the top covering the coca, bake at 190 degrees for about 10 minutes until the base of the pie is crispy. Before serving add some chopped olives and a splash of olive oil.  You can also add a teaspoon of honey and a bunch of finely chopped oregano.  Do not cook the olives in the oven as they acquire a bitter unpleasant taste. 
You can replace the filo pastry with brick or puff pastry, rolling it out to stretch it which keeps it crisp.