Crostata sottile alle cipolle e al sanguinaccio
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4
persone 15
minuti di preparazione 35
minuti di cottura livello: intermedio
persone 15
minuti di preparazione 35
minuti di cottura livello: intermedio
Tutti gli ingredienti
- 1 kg di cipolle tritate surgelate d’aucy
- 1 rotolo di pasta sfoglia
- 2 rametti di timo
- 1 cucchiaino di zucchero di canna
- 2 cucchiai di aceto
- 400 g di pomodori
- 4 sanguinacci
- sale, pepe
- burro
Le fasi di preparazione
- Rosolare le cipolle nel burro. Quando iniziano a dorarsi, aggiungere il timo sminuzzato e lo zucchero di canna. Aggiungere sale e pepe. Cuocere per altri 3 minuti. Sfumare con l’aceto.
- Togliere la pelle ai sanguinacci e schiacciarli con una forchetta.
- Stendere il sanguinaccio sul fondo della pasta sfoglia. Cospargere con il preparato con le cipolle. Infornare a 200° per 25 minuti.
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