Bread in Italian is Pane.
Pane Carasau is a traditional flatbread from Sardinia, made with simple basic ingredients as semolina flour, water, salt and a small amount of fresh yeast.
It is made by baking a very flatten bread dough which is taken out the oven when it grows in a big bubble, divided in 2 disks and then baked again.
It is very thin and it becomes very crispy, usually in the form of a dish half a meter wide.
When you eat it, it cracks always with a different sound, the reason why it’s also called “carta da musica” (sheet of paper for playing music).
It can be enjoyed like a snack, and then used for savory or sweet recipes as well.
The most traditional way to prepare Pane Carasau are:
. Pane Guttiau – Pane Carasau spreaded with Extra Virgin Olive Oil, Rosemary and baked again.
. Pane Fratau or Frattau – Pane Carasau with Tomato, Pecorino Cheese from Sardinia and Eggs.
I experimented a new recipe and I madeTunafish balls with Green Olives Pate courtesy of Frantoio Bonamini
Tuna fish balls with Green olive pate
Ingredients: 4 tbsps canned tunafish in EVO, 4 tbsps Ricotta Cheese, 2 tbsps Green Olive Pate, 1 egg, 2 or 3 tbsps breadcrumbs in the mix, more breadcrumbs to roll the tubafish balls, Extra Virgin Olive Oil to spray on the balls before baking.
Mix very well all the ingredients with a spoon and then make balls as big as a wallnut. Preheat at 200°C the oven and bake for about 30 minutes. Enjoy!
Here is the recipe of the basic vegetable broth I often cook for making brodino con pastina – broth with little shape pasta –
2 carrots, 1 onion, 1 potato
Wash, peel, cut the vegetable in quarters or big pieced and put them in a pot
Add about 4 liters – 1 gallon of water.
Add 1 teaspoon of salt – I use seasalt.
Put the pot on the stove, cover with a lid and turn on the burner on, setting it on high.
When it starts boiling, turn the burner on very low. The broth needs still to simmer. You cook it for about 1 hour.
Burner on low
It’s ready after about 1 hour when al the vegetables are soft.
Ready Veggie Broth
You separate the liquid part from the vegetables. The liquid part is the broth. It’s ready to be used.
Filtered Broth, it’s ready to be used
The vegetables can be eaten in pieces
or you can blend them with an immersion blender and eat them as a soup.
Ready blended vegetables
Enjoy the soup!
Risotto alla Parmigiana
This the basic Risotto, the first one I was taught at Culinary School.
The secrets? Carnaroli Rice is the best for cooking Risotto. Toast the rice. Use home made meat stock, it’s very simple to make. Never stop stirring. Don’t overcook it!