is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil
and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge.
Ingredients: 3 Carasau bread
sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage)
, Smoked Buffalo Provola from Battipaglia - Caseificio Esposito
, zucchini, Organic extra virgin olive oil - Adamo.
Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven.
Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas
or VERMENTINO MAZZOTTI - CONTE DE QUIRRA