Ail & Basilic
Allumettes croustillantes à la tomate
-
200g of ready-to-use puff pastry
-
1 carton of Panzani Tomato Sauce Onion & Garlic
-
2 small boxes plain tuna
-
51g of pitted black olives
-
1 كجم روبيان وردي
-
3 قرون فلفل حار
-
1/2 oignon
-
200g of labneh
-
40cl
-
of lamb bouillon 1
-
oignon 2
-
gousses d'ail 80g
-
de parmesan râpé 1
-
œuf 2
-
morceaux de mozzarella 250g
-
1. Preheat the oven to 220 ° C.
-
2. Roll out the puff pastry and cut into thin, 10 cm long strips.
-
3. Lay the dough strips out on a plate that's covered in parchment paper.
-
4. Place a small layer of sauce over the length of each strip.
-
5. Crumble the tuna, arranging chunks of chopped black olives and sprigs of savoury or thyme on top. Bake for 10 minutes at 220 ° C. Serve hot.
-
6. A dash of slightly spicy olive oil give the recipe a little kick. Add some grated pecorino to enhance the flavours.
-
4. Take the pizza out of the oven and scatter basil leaves on top. Serve immediately.
Vous aimerez aussi
Salade de Penne au chenklich
Penne Rigate
Cuisiner
Halloumi grillé, Fusilli panés et salade roquette aubergines
Fusilli
Cuisiner
Gratin de Coquillettes au pavot et aux prunes
Coquillettes
Cuisiner
Lasagnes aux aubergines
Lasagne
Cuisiner