2 lb large onions (900 g), thinly sliced
1 doz. (approx.) black olives, pitted and halved
A 2-oz (56-g) tin of anchovy fillets in oil
1 fat clove of garlic, crushed
4 tablespoons (approx.) olive oil
1 teaspoon mixed dried herbs Salt, freshly-milled black pepper
For the dough:
1 teaspoon dried yeast
1 teaspoon mixed dried herbs
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(serves 3-4 people)
For the tomato sauce:
2 tablespoons oil
1 Spanish onion, peeled and chopped
1 large bayleaf
¾ teaspoon dried basil (or fresh if you have it)
2 14-oz (400-g) tins Italian tomatoes
Salt and freshly milled black pepper
2 cloves garlic, crushed
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(serves 2-4 people)
½ lb whole-wheat flour (225 g)
6 fl. oz hand-hot water (170 ml)
1 teaspoon yeast
1 teaspoon mixed herbs
½ teaspoon salt
Freshly milled black pepper
1 teaspoon sugar
For the filling:
14-oz tin Italian tomatoes (400 g)
1 teaspoon dried basil
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(serves 4 people)
an 8-oz (225 g) tin Italian tomatoes, drained
2 oz mushrooms, thinly sliced (50 g)
1 tablespoon tomato puree
2 tablespoons grated Parmesan
1 teaspoon dried basil
Salt and freshly-milled black pepper
1 tablespoon capers
1 small pepper, deseeded and finely chopped
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8 oz plain flour (225 g)
1 teaspoon oil
1 level teaspoon salt
1 standard egg, beaten
1 ½ teaspoons dried yeast
3-4 fl. oz water (75-110 ml), hand-hot
¼ teaspoon sugar
First pour 3 fl. oz (75 ml) of hand-hot water into a basin and whisk in the sugar, followed by the yeast; then leave this mixture on
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