List of Ingredients
- 700 G of Peperoni rossi
- 640 G of Pomodori ramati
- 380 G of Formaggio tipo robiola
- 360 G of Sarde
- 270 G of Peperoni gialli
- 270 G of Pasta fillo
- 90 G of Rucola
- 80 G of Cipolla rossa
- 20 G of Scalogno
- Burro
- Menta
- Basilico
- Senape
- Limone
- Olio extravergine d'oliva
- Sale in fiocchi
- Sale
- Pepe
Method
Instructions: In a blender or food processor, blend the arugula, a few mint and basil leaves, salt, pepper, a teaspoon of mustard, 1/2 cup of olive oil, and a little lemon juice to create a sauce.
Scale and fillet the sardines. Cover them with the sauce and marinate for 1 hour. Roast the peppers in a 450°F oven for 20 minutes, then peel and cut them into 1-inch slices.
Blanch the tomatoes in boiling water, then peel them, remove the tops, and empty out the seeds. From the remaining flesh, cut 1-inch slices.
Brush one sheet of phyllo dough with melted butter, then place another on top, pressing down; proceed until you have stacked 6 sheets. Then cut out at least 16 squares of about 3 inches. Place them on a baking sheet covered with parchment paper, then place another baking sheet on top to act as a weight so that they do not puff up in the oven. Bake at 350°F for 20 minutes.
Remove the mini pizzas and let them cool. Chop the onion and mix it with the cheese, salt, pepper, and 2 tablespoons of olive oil. Spread the cheese mixture onto the mini pizzas and stack them two by two. Arrange the pepper and tomato slices on top, then add the drained sardines. Finish off with a drizzle of olive oil, salt flakes, and pepper.
Bake at 350°F for a few minutes, then serve.