Homemade carasau bread

Let's take inspiration from the Sardegna.com blog to learn first of all the authentic homemade carasau bread recipe, also known as "music card". It is not easy, especially due to the length of the leavening times, but let's have fun experimenting:

Ingredients:

500 g of durum wheat flour;

500 g of durum wheat semolina;

10 g of fresh brewer's yeast;

5 dl of warm water;

1 tablespoon of coarse salt.

Preparation

Separately dissolve the yeast and the salt in lukewarm water in two bowls. Pour the flour on the pastry board, add the yeast and knead well adding the salted water little by little . The dough should be worked very vigorously, as this video of tradition illustrates, and long enough.

Let the dough rest for about half an hour in a wooden or glass container, not plastic or metal, possibly covering it with a linen or wool cloth. Then form balls of about 50 g each, letting them rest a little longer, still covered.

Then roll them out with a rolling pin until they reach a length of about 35 centimeters in diameter. Put the pasta disks on top of each other, dividing them with the semolina and with a cloth or baking paper. Leave to rest wrapped in a natural cloth or in a blanket for a couple of hours.

For those who have an electric oven - the tradition would obviously like a wood-fired oven - proceed by bringing the temperature to the maximum, 250 ° C and then inserting the disks one by one, cooking them possibly on a ceramic base.

The disk of bread will swell, so here it must be extracted from the oven and the two parts immediately divided with a knife. We then move on to the second batch, the "carasatura", whereby the grill is turned on and the rough part of each of the disks is browned, possibly placing a weight on it.

Lasagna with carasau bread

So ready the carasau bread can become an excellent ingredient to prepare delicious vegetarian lasagna . Soon done: favorite seasonal vegetables are cut into cubes (courgettes, squash, aubergines, tomatoes) and sauté in a pan with a spring onion, unpeeled garlic and a little water to soften them.

Once cold, the classic layers with béchamel, grated parmesan, mozzarella or other cheese will be made up, to then bake it all for another twenty minutes.

Guttiau bread and pumpkin cream

Carasau bread can also become an exquisite seasoned bread, p ane guttiau precisely, to enrich your appetizers: put the slices of bread in a hot oven for a few minutes, with oil, salt and chopped rosemary leaves. It becomes delicious with soft veg sauces, such as pumpkin sauce, ginger and curry or aubergine babaganush.

Pizza or focaccia with carasau bread

If time is scarce and you find yourself friends for the aperitif, here is that the carasau bread becomes an excellent substitute for the base for the pizza : just add the tomato purée on the surface, a few basil leaves, mozzarella, in a high oven for 10 minutes And that's it!

Great to add a drizzle of good oil at the end. If you prefer, you can use two slices of carasau bread and fill them with stracchino, squacquerone, crescenza to make a surprising Focaccia from Recco .