• The versatile unleavened Sardinian flatbread pane carasau (carta da musica in Italian) is often used as a foundation for other dishes. Pane carasau can be found in Italian specialty stores and online. Combine all the ingredients in the bowl of mixer and mix until it comes together and … Let cool and then brush or drizzle extra virgin olive oil and sprinkle with sea salt to serve. Ingredients: 4 pieces of Pane Carasau. Spray a large baking sheet with olive oil – if you have two baking sheets, use them since you’ll have to do multiple batches. Well-known with the name "Carta da Musica" ("Music sheets"), the thin sheets of Carasau bread are an ideal companion for pork products, cheeses and fish starters. Traces of this bread were found in the nuraghi (traditional megalithic Sardinian stone structures) this means it existed before 1000 BC. Knead the dough for 5-7 minutes and cover with a towel for another hour. Got nice and crisp. Bake just until the cheese melts. Using a fork dock the dough. You can find pane carasau in Italian speciality stores and online. thanks Sagegreen, I hope you try it and enjoy it as much as we do. It is a very thin and crispy flat bread made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. Pane Carasau has a special flavor, with heavy hints of cereals, barn and wood burning oven. Love those bubbles. This would go really nice with the Potted Pig I just had for dinner. To make carasau bread at home mix together the durum wheat flour, the water, the yeast and a pinch of salt. I'll give it a try tonight. Use a rolling pin on a lightly floured surface and roll each ball into very thin sheets. The bread is made from just a few ingredients, flour, yeast, water, and salt. It is a oozy combination of bread, cheese and more cheese snugly resting in a bath of warm, rich broth. Pane Carasau (Sardinian Carasau bread) is a millennial tradition which combines the sun, the land and the grain with the wise mankind's work, the flour and the clear spring waters. It is really a lot like a cracker although I know it looks much like a tortilla. The rest cooked up nicely, and were spotted with char marks, kinda like naan from the tandoor oven. makes me think I need to rethink my recipe. Add flours and a pinch of salt to mixing bowl. It is thin and crisp, usually in the form of a dish half a meter wide. I am sure you could I just don't know if you would get lots of grill marks. This is Sardinian flatbread or as it is translated "sheet music" bread. —thirschfeld. Make 3 layers. I was intrigued by this thin delight. Pane carasau is one of the most common names, but there are variations right across the island, including pane carasatu and pane fresa/fressa (the name used by Pilu’s family). Remove the dough from the bowl and kneed it a few times. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. Cut sheets to baking pan size. Pane Guttiau. Each thin flatbread is baked twice and it's used as an ingredient for appetizers or in salads. Pane carasau is a wafer thin toasted bread from Sardinia. Extra virgin olive oil and coarse sea salt, for serving. It is simple to make and my version requires no yeast. While it is baking roll out the next flatbread. I remember watching Rick Stein as part of his Mediterranean Escapes series visiting Sardinia where a local baker made pane carasau or carta di musica {music paper bread} which looks like parchment paper. Turn it 180 degrees between each roll so it becomes a long oval. The recipe for Pane Frattau is very simple. Pane Frattau is a soup made with shards of Pane Carasau, meat, eggs, cheese and tomato. Nice, thirschfeld. Yes, you'll probably burn your fingers. Place a rack in the middle of the oven and place a baking stone on the rack. Shop Italian Sardinian bread online in the UK. Durum wheatflour, salt, yeast, water. Pane Carasau is a traditional flat-bread from Sardinia. Pane Carasau, or "Music Bread," is a natural cracker for snacks, cheeses, appetizers, wraps, fritters, and soups. You will receive 3 units of Pane Carasau Flatbread Classic (250 gram each). The Blue Zones Kitchen has the Secret, Sa Coccoi Prena: Sardinia’s Stuffed Focaccia, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Dan Buettner is an international journalist who writes about Blue Zones around the world. Pane Guttiau- The recipe involves Carasau breads, olive oil, Mediterranean sea salt and Pecorino Romano cheese. So, if you’re looking to live to 100, do as the Blue Zoned Italians do, and try out this delectable recipe for Pane Carasau, otherwise known as Sardinian Flatbread. The bread can be eaten either dry or with water, wine, or other tasty dips. No amounts were given, the type of flour, or the baking technique? Sprinkle the pieces of Pane Carasau with some olive oil, salt, and pecorino cheese. 1½ cups of warm water, plus more if needed In a large mixing bowl, dissolve yeast in water and mix until bubbly. The first bread I cooked puffed up like the bread in the video but it did not fall upon removal from the oven. In Sardinia, I have had this made with both stale wheat bread (more casserole) and their flatbread (more lasagna) known as Pane Carasau – crispy paper thin sheets of … Divide the dough into three and leave it to rest for an hour. Knead the dough for a few minutes and divide into 6 or 8 equal balls. Mediterranean Sea Salt. This delicious cracker is … Combine all the ingredients in the bowl of mixer and mix until it comes together and becomes elastic. It is thin and crisp, usually in the form of a dish half a meter wide. Modern Sardinian chefs are also using pane carasau in their recipes, for instance, carasau lasagna. Process: Preheat the oven to 400 degrees. I wish I had a wood fired oven... http://www.sardegnadigitallibrary.it/index.php?xsl=626&id=190962. Spezzettate il Pane Carasau in maniera piuttosto grossolana e passate su ciascun pezzo uno spicchio d’aglio. In the third layer also add the pecorino fiore sardo cheese and the basil sauce. After kneading the dough, it has to be rolled out into very thin sheets that are then baked in a very hot oven (840 C° ~ 930° F) this makes the sheets puff up into a ball. First, you’ll briefly cook quarter-inch slices of eggplant in a skillet over medium heat with a couple teaspoons of olive oil until they are soft. This is one I will enjoy trying, too! Using the palm of you hand flatten the dough out and then start rolling it out. Net weight: 500gr./17.6oz Sardinia's pane carasau or carta da musica is the essence of the Sardinian cucina and the traditional bread of the shepherds. Cookbook: Pane carasau. In a small cup, dissolve the yeast in about 1/4 cup of the warm water, and let sit until bubbly. Adapted from The Sardinia Cookbook. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. I'll report back later. https://www.greatitalianchefs.com/recipes/pane-frattau-recipe Set it on the counter and cover it with the mixing bowl and let it rest for 20 minutes. Disponete ora i vostri crostini su una teglia foderata con carta da forno, irrorateli con un filo d’olio extra vergine di oliva e passateli per un paio di minuti nel forno preriscaldato a 200° . I am guessing anything is good with the potted pig, if it is the same potted pig recipe I saw here on f52. It's thin and very crisp, usually disk-shaped and nearly 2 feet wide. Pecorino Romano Cheese. The cheese improves the dish, … Enter one of our contests, or share that great thing you made for dinner last night. Pane carasau is a thin sheet of flatbread that stays super crispy for days on end and always seems to be freshly baked. Let me know how it goes if you do. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary. It will only take a few moments, though – just enough time to wet them. After the dough has rested divide the dough into 7 pieces and roll them under the palm of your hand until the becomes smooth balls of dough. Could you do the second "baking" on the grill instead? Panificio Eleonora Pane Carasau Bread. It is made by taking baked flat bread (made of durum wheatflour, salt, yeast, and water), then separating it into two sheets which are baked again. Flip sheet and bake for another 2-3 minutes or until bread is crispy and brown. A Blue Zone is an area where people repeatedly live to 100 or more and the reason has a lot to do with their diets. It is made following the ancient recipe using baked flatbread. A bit like Costa Smeralda, which thrills and delights 24/7: the most beautiful sea in Italy takes your breath away by day and its vibrant social scene turns up the heat by night. Place the Carasau over the heated oven and bake until the cheese melts. This is a great dish to prepare in advance and serve several hours up to to 2 … Sardinia’s Blue Zone: the Centenarians’ Diet, Want to Live to 100? Do you have a recipe for a flat bread from Sardinia, "carta da musica" or pane carasau?I read descriptions calling for flour, water, salt , and sometimes an egg? Soak the pane carasau bread in the broth for 30 seconds. BTW they are usually baked twice. Ryan's Sue's rating of Pane Guttiau - 3. Extra Virgin Olive Oil. It's paper thin and crunchy. It is made with flour, water, yeast and salt. Quickly dip them in a large pot with boiling vegetable broth to soak – first on one side and then on the other. This wafer-thin traditional Sardinian flat bread (pane carasau) is light and crispy. Flip them once, but don’t cook them longer than 4-5 minutes. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Next, place pane carasau flatbread, (or lightly toasted whole-grain English muffin, as a replacement) on a baking sheet. So glad I brought in my rosemary plant for the winter. When I opened Gino D’Acampo’s cookbook, Gino's Italian Escape and found a recipe for carta… making pane guttiau from pane carasau (essentially heating it with oil, salt and rosemary) Sardinian sunsets are some of the most beautiful in the world, and to go with them some Sardinian wine , or maybe an Aperol spritz ; some salty, warm pane guttiau (essentially hot pane carasau); and some sublime Italian sacred music as an auditory backdrop. Pane Carasau: Pane carasau is a traditional flat bread from Sardinia. 1 packet (¼ ounce) active dry yeast 1½ cups of semolina flour Stir the yeast into the flours and salt and add the rest of the water. Bake each thinly rolled sheet for 2-3 minutes. Flip sheet and bake for another 2-3 minutes or until bread is crispy and brown. It is thin and crisp, and is made by taking baked flat bread then separating it into two sheets which are baked again. You need to heat the oven into 400° and add cheese, salt and olive oil over the flatbreads. In this recipe it is briefly cooked and served with a mushroom sauce just like pasta. Place a layer of bread on a dish and put a little sauce and fresh grated pecorino cheese on top. So over all the grill worked well. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). Roll out the three parts until they are incredibly thin and place them in the oven at 250°C for two minutes. Sprinkle the counter lightly with flour and then dip one of the balls of dough into the flour and shake off the excess. Let cool and then brush or drizzle extra virgin olive oil and sprinkle with sea salt to serve. I'm making butter chicken, and think this would be a good compliment. Pinch of salt Father, husband, writer, photojournalist and not always in that order. For each portion, you need two sheets of carasau bread dough. Burned the 1st 2 I put on it, too much multitasking is always bad. If anyone is interest her is a video from Sardinia and how they make this bread. Blue Zone diets utilize loads of cruciferous vegetables, tons of extra virgin olive oil, fresh herbs and spices, and plenty of red wine. Gently lift the dough and place it onto the stone and bake it for 5 minutes flipping it after 2 1/2 minutes. I have never tried it. Made from durum wheat flour (or semola di grano duroin Italian), salt, yeast and water, pane carasau is obtained through a complex process. 2.700.000 euro The puffed breads are then removed from the oven, and with great skill, cut along their … Pane carasau, also called music sheet bread, is the traditional bread of Sardina. Remove from the oven and continue baking the remaining 5 flatbreads. A fantastic yet simple recipe. I.V. I have written an article on Pane Carasau and have linked your website for a recipe. Bake each thinly rolled sheet for 2-3 minutes. It is stiff and crackly and in the hands of the Sardinians it is multipurpose. Rosemary and olive oil finishes, as well. Pane carasau is the traditional cracker-type bread from Sardinia. Oh, I love crunchy. It is sold in large sheets and can be eaten like crackers or used instead of lasagne sheets, like in this recipe. The baking is a simple and easy process. Product details When they puff up, prick each one and cut to make two sheets. Sardinian Music Bread is a traditional Italian flatbread whose name originates from its resemblance to ancient parchment on which the islands sacred music was written. Preheat the oven to 475 degrees. Pane carasau is a paper thin, cracker-kind type of Italian bread, typical of Sardinia. I docked to dough so it would stay flat and it did but I couldn't separate it into thinner layers. If you don't have a stone you can use several parchment lined sheet tray. Cover with a towel and let the dough rest for an hour. 1½ cups of unbleached all-purpose flour Roll it as thin as you can. C.F E P.IVA reg.imprese trib. 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