Ingredients

• 2 pcs Pagnotte di Altamura
• 400 g Eviscerated sardines
• 400 g Clean spinach
• 250 g Clean porcini mushrooms
• Extra virgin olive oil
• salt

Cut the loaf of the loaves and dig them removing the heart of breadcrumbs. Release the sardines from the bone.

Slice the porcini mushrooms and stew them in a pan with 2 tablespoons of oil; after 2 ′ add the spinach, stir, let them dry over high heat to dry and then add salt.

Fill the loaves with the porcini mushrooms, cover with the sardines and bake, together with the slightly oiled caps, at 160 ° C for about 5 minutes.

Remove from the oven, season with a drizzle of raw oil and serve the loaves accompanied by their toasted caps.

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