Sardine Cake

Preparation:

Preparation: Sift the flour on a pastry board and arrange it in a fountain. Mix the yeast in a small bowl with the warm milk and pour it into the center of the flour. Knead, cover the mixture obtained with a cloth and let it rise for 15 minutes. Incorporate the melted butter, the egg and the salt and mix until the mixture is smooth and homogeneous: cover it again and let it rest for another 15 minutes. Roll out the dough on a floured surface, so as to obtain a disc with a diameter of 35 cm. So butter the oven plate and place the dough on it, taking care to fold the edges slightly so as to form a raised edge all around. Scale and gut the sardines: remove the head, bone and fins, wash them quickly under running water and then dry them carefully. Brown the diced onion and lightly crushed garlic cloves in a pan with the olive oil for a few minutes over moderate heat. Then cut the peppers into cubes; blanch the tomatoes, remove the skin and seeds and also cut them into small cubes. Add both to the sautéed mixture, previously flavored with the basil, chilli pepper and salt. Leave to cook for 3-4 minutes, then allow the sauce to cool and pour it over the pasta. Arrange the sardines on top with the tails facing the centre, garnish with the slices of courgette and drizzle with a drizzle of oil. Bake at 220 degrees in the oven, previously heated, for 15-20 minutes, or until golden brown. Transfer it to a serving plate and serve immediately.