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Pizza with tuna and anchovies

Pizza with tuna and anchovies

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Mix the flour with the yeast, salt and water and knead until the dough comes off.

Add the olive oil and leave it to rise in a place away from drafts until it doubles in volume.

Meanwhile, grate the cheese, peel the onion and cut it into juliennes, cut the peppers into rounds.

Grease the pan with oil.

Spread the dough and place it in the pan.

Spread the tomato paste, canned tuna and anchovies, sprinkle with cheese, oregano, onion and hot pepper.

Put in the preheated oven at 180 degrees for 30 minutes.

Serve hot with sweet or spicy ketchup as desired.

Good appetite !!!

  • 2 round pizza tops
  • 1 red
  • 200g mozzarella
  • 1 can of tuna in its own juice
  • 1 can with anchovies
  • 50g green olives
  • 3-4 tablespoons tomato sauce
  • 1/2 red onion
  • 1 teaspoon dried oregano or 3 teaspoons fresh oregano
  • 1 teaspoon dried basil or 3 teaspoons fresh basil
  • olive oil (optional)

Preheat the oven to 200 o C.

Mix the tomato sauce with the basil. Optionally you can add pepper or paprika to be more spicy.

Put the top in a tray lined with baking paper and add the tomato sauce over it. Spread it well so that it covers the entire surface of the countertop.

Then add grated mozzarella, thinly sliced ​​tomatoes, very well drained tuna, sliced ​​onions, olives and a few anchovy fillets. Finally sprinkle with oregano and you can sprinkle everything with a few drops of olive oil.

Careful! The anchovy fish is very salty! Don't use too much.

Bake the pizza for 25-30 minutes.


For every 2 pizzas ordered, you get a prosciutto pizza, for free!

PIZZA 2NICE (600 gr)

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Pizza QUATTRO CARNE (620 gr)

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Rosso sauce, mozzarella, chorizo ​​salami, chili pepper, oregano

Whimsical PIZZA (550 gr)

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TUNA PIZZA (650 gr)

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FOCACCIA (330 gr)


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WHITE PIZZA (450 gr)

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Recipe: steak tartare & # 8211 a delicacy

Yesterday I tasted steak tartare for the first time in my life (and I'm glad). I heard about him, I even wrote in my dissertation, but it seemed strange to me to eat raw meat. Steak is a word taken from English, from beef (beef) steack (almost raw steak) and tartar, which comes from the Tatar people, a people of Mongolian & # 8211 Turkish origin. They were always on the road, waging wars, putting their raw meat under the saddle. The meat was beaten and dried there, and they ate it raw.

I was impressed by the special taste of this dish, which is usually served spread on bread as an appetizer, after the bread has been greased with butter.

Tartar steak can be prepared with beef and horse meat (because we still have these scandals), and the meat must be raw, and very fresh, just like eggs, because the stove is not used at all for the preparation.

  • 400 g lean meat (I had veal muscle, the muscle being the best beef)
  • 2 egg yolks, fresh
  • a large, red onion, or two, three small ones
  • worcestershire sauce
  • spicy / spicy sauce & # 8211 a few drops, or if you don't have, hot ketchup
  • a tablespoon of mustard
  • pickles
  • olive oil
  • a tablespoon of brandy or whiskey
  • capers
  • anchovy fillets
  • green parsley
  • lemon (juice)
  • tomatoes (when serving)

Meat, it is preferable to ask to grind it at the store. If not, grind it with a knife or, in the worst case (not highly recommended), pass it through the robot. I put the evening beef in the fridge, cut into cubes and with olive oil. It should also be cleaned of skins.

Pickled cucumbers and onions are finely chopped and placed in a bowl over the meat.

Then add the mustard, two lengths of Worcestershire sauce and mix.

Then add the brandy or whiskey (two tablespoons) and mix again. Match the taste of salt and pepper and knead the whole composition well, by hand or with a spoon.

Divide into two equal parts and place in two smaller bowls. Make a hole in the middle, in which you put a raw egg yolk. Then mix. Serve with toast, preferably fried, with butter, capers or anchovies (who doesn't like it) and garnish with parsley and slices of tomatoes or lemon.

Tuesday, December 8, 2015


This recipe for "rabbit rice" it is a good food to prepare in winter.
In this recipe a grain rice round but very easy you can use times and what kind of rice you will like and even rice integral which is a recommended rice for its properties.
Here we will use rabbit meat which is a very healthy meat that does not contain cholesterol.

  • 1 rabbit cut into pieces
  • 250 g of rice
  • 1 l. Chicken soup
  • 1/2 onion cut into strips
  • 1/2 fat green pepper cut into strips
  • 1/2 red bell pepper cut into strips
  • 1 tomato peeled and grated
  • 1 clove chopped garlic
  • 2 tablespoons white wine
  • saffron
  • 1 bay leaf
  • olive oil
  • salt

Nico's agenda

to Brick pasta, also called Malsouka, is a specialty of the Arabic cuisine. Particularly popular in Tunisia, it is also used in Morocco and throughout North Africa. It is a pasta very thin puff pastry in sheets, prepared with flour and water. It is used to prepare ricette and Dolce that salads. Into the Tunisia brik pasta rolls are considered a first course. Brik pasta is also ideal for making spring rolls (typical Chinese rolls). Brik pasta is already available in North African shops, or in supermarkets stocked with ethnic specialties. I take him to an Islamic butcher shop.
The savory recipes are many and varied. with chicken, tuna, vegetables and many combinations. I chose a stuffing of tuna, potatoes, onion and cheese. Rolls can be made very well, they are easier to prepare. Triangles or rolls. you choose, but the brik tunisini you have to try them because they are very good.

for 20 mini triangles

10 brik (one pack)
3 medium-sized potatoes
half an onion
1 egg
50 g of tuna in oil or natural
60 g of grated Gruyère or Emmenthal or Fontina cheese
chopped fresh parsley
salt, pepper
peanut oil or seeds for frying

Boil the potatoes with the peel and when they are ready peel them. Put them hot in a bowl and mash them well with a fork or potato masher. When the puree has cooled, add the drained tuna, chopped parsley, finely chopped onion (stewed in a little oil) and the egg. Add the grated cheese. Season with salt and pepper and mix well. Cut a brick sheet in half and then fold it in half (see photo). Put a teaspoon of filling at the bottom and start making the triangles (see photos).
To make a roll: use half a sheet of brik pasta, fill it with a tablespoon of tuna mixture and simply roll it up, then fry. Fry the brik in hot oil on both sides. Put the triangles on paper towels. Serve hot.

To make triangles bigger and faster to make, watch this video:

for 20 mini triangles

10 sheets of brick *
3 medium-sized potatoes
50 gr. tuna in oil or own juice
60 gr. grated cheese like cheese or Gruyère, Emmenthal
1 or
half an onion
salt and pepper
fresh parsley
frying oil
* I bought the brick sheets but if you can't find them in the store they can be made at home, the recipe here.

Method of preparation:
Boil the potatoes, peel them and crush them well to make a puree. Mix cold with the tuna drained by its own juice or oil, chopped parsley, grated cheese, finely chopped and hardened onions. Add salt and pepper to taste.
Cut the round brick sheet in half, then fold it in half, so in the picture. At the base of the strip put a teaspoon full of filling. Start folding into a triangle, exactly as seen in the pictures below. When it reaches the end, the remaining piece of paper is inserted in a triangle and pressed well. Rolls can also be made, they are even easier to make. Take half a sheet of brick, fill it with the prepared composition and roll it, then fry it. Out of a pack of 10 sheets will come out 20 triangles or 20 smaller rolls. Fry in oil on both sides, drain on a kitchen paper napkin. Serve hot.

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