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Sardinia
An island of contrasts, which has preserved its ancestral, diversified gastronomic culture. Cuisine between sea and mountain.
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| PANE CARASAU |
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Also known as 'Carta Musica' because of its extreme thinness and parchment-like appearance, this delicate bread is originally from the Sardinian pastures. The ideal companion to livestock movements, this 'shepherd's bread' can be kept for months. |
INGREDIENTS: |
For 4 persons
170 g - Flour
100 g – finely milled wheat flour.
1 teaspoon of powdered yeast.
1 teaspoon salt
160 ml water |
DEVARATION: |
Use a salad bowl to mix together the flour, wheat flour, yeast and salt. Add the water a little at a time to form a ball.
On a lightly floured worktop, kneed the dough until it is smooth, elastic and does not stick.
Return it to the salad bowl, cover with a clean cloth and leave for 20 minutes.
Place the dough on a floured worktop again and divide it into eight. Shape each chunk into a ball. Flatten them one at a time, first by hand then using a rolling pin. The dough should be as thin as possible. You should be able to see your hand through it.
With the oven pre-heated to 200°C (Gas Mark 6-7), cook each sheet separately on a pre-heated, floured oven tray for four minutes. Repeat the process for each sheet.
How to make this recipe even more special?
This tasty bread can be used in another typically Sardinian dish: "Pane Frattau" Simply prepare a tomato sauce using garlic, basil and a little olive oil. Once cooked, break the bread into chunks and plunge it quickly into boiling water. Alternate layers of bread, tomato sauce and sprinkle with grated pecorino. |
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| | | | Milan gastronomy : Subtle cookery allying tradition and modernity |
| | Venice : a culinary tradition shaped by water, history and travel |
| | Rome : a gastronomic culture which matches the magnificence of the city itself. |
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