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PRIVACY POLICY It’s an ancient recipe, created for shepherds who were away from home for months at a time, and forms the basis of many different Sardinian dishes (such as pane frattau). Not everyone knows that Sardinia is a major saffron producer in Italy. It’s made by cooking a thin sheet of dough (made from durum wheat) in a very hot oven until it inflates and rises; the bread is then halved leaving the baker with two very thin sheets of crisp bread. Matzamurru or mazzamurru is a Sardinian dish prepared with simple, cheap ingredients, ideal in any season, hot or cold. Recipe from italianfoodforever.com. Durum wheat, Brewer's yeast, water, salt. I have also heard it. Cover image: Risotto with Asparragus, Mushrooms and Bottarga, CC BY 2.0 When the water starts to boil, crack an egg into a bowl and, using a whisk, stir the water quickly to create a whirlpool. If so, knead the bread as directed in step 3, skip the first rising and all of step 4, then form the dough into the desired shape, letting it rise one time only as directed in step 5. Ainsley’s Sweet Spicy Nuts and Mulled Cider. Peel the onion, chop it and brown it in a saucepan with some tablespoons of extra virgin olive oil. Asparagus & Feta Couscous Frittata. Frattau bread is an extremely tasty dish: it’s also easy to make, and is a real classic of Sardinian cuisine.. Its main ingredients, carasau bread, eggs and Sardinian pecorino, make it ideal as a main course or starter. Food and Drinks. 0 comments. In the ancient Sardinian tradition generally the rich people used a daily bread obtained with durum wheat flour, while to the less well-off was destined a type of long-lasting bread with bran, barley flour or acorn ground. WORK WITH US No meal is complete without a tasty dessert. Durum wheat, Brewer's yeast, water, salt. Even in Sardinian culture bread was not only a food, but took on a very important symbolic meaning. Choose from two different types of torrone: torrone alle mandorle or torrone alle nocciole, naturally sweetened with honey and melt in the mouth. Soak each disc of the crisp bread carefully in the stock for about 15 seconds on each side. Season with basil leaves. Stir in 4 cups bread flour until a soft dough forms, adding more flour in 1-cup increments until the dough can be gathered into a coherent, not sticky, ball. Great for holiday parties, potlucks, or for gifting, these frosted Sardinian cookies are given flavor from orange juice, raisins, and nuts. Music Paper bread goes really well with cheese and antipasti, or very simply dipped into a good extra virgin olive oil accompanied by a glass of wine! Break the carasau bread sheets into four pieces each. Stir in 4 cups bread flour until a soft dough forms, adding more flour in 1-cup increments until the dough can be gathered into a coherent, not sticky, ball. I want to find out what Sardinian desserts the locals like to indulge in, and whether it can satisfy my own sweet tooth. Baked Polenta with Creamy Mushrooms & Parmesan Cheese. Baked Cauliflower with Black Beans & Coconut. The 7 best Sardinian desserts —01 Papassinos. Music Paper bread goes really well with cheese and antipasti, or very simply dipped into a good extra virgin olive oil accompanied by a glass of wine! As with many traditional dishes from rural areas, each family seems to have their own secret sauce. INGREDIENTS: tomato sauce made with fresh tomatoes, slices of stale bread, broth, grated pecorino, onion, garlic, olive oil and salt. The bread is highly versatile – it can be eaten as it is, dry; dipped into wine or sauces, or combined into a main-meal dish, such as pane frattau, when the bread is combined with eggs, tomato sauce, olive oil and pecorino cheese (a kind of rustic pizza). 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. Add the tomato puree, season to taste with salt and pepper, and cook over a medium heat for at least 15 minutes. Asparagus, Pea, Mint & Wild Garlic Couscous Salad. I made it! In this version we suggest you soak the stale bread slices in meat stock, but if you prefer you can use milk instead. If you can’t wait to try it, follow these steps to prepare unbeatable frattau bread. Seafood Fregola with saffron Fregola, which means breadcrumbs, is a typical sardinian pasta made of semolina and rolled into small balls. While the sauce is cooking, prepare the poached eggs. Pani carasau . 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. Pane Caresau (Caresau bread) The large thin and crispy sheets of carasau bread can now be commonly found in most Italian supermarkets. PRIVACY POLICY Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) At first glance, it might seem almost like a strange pizza , but upon closer inspection, you realize this is Pane Frattau, a traditional Sardinian dish originally from Barbagia, a central area of the region. The first thing to know about traveling to Sardinia is that one trip is not going to cut it. If you’re wondering what Carasau bread is, just head over to our recipe to find out: Carasau – Sardinian Crunchy Flat Bread. Some of it is made for special occasions – such as the most intricate coccoi in the picture above. The most common bread consumed by Sardinian shepherds is a dry, flat bread made of high-protein, low-gluten Triticum durum wheat (the main ingredient in Italian pasta). Making frattau bread is quite simple. Article bookmarked. There is bread, and then there is Sardinian bread. Traditional Sardinian Food Recipes and Products. Sardinian Flat Bread. Baked Butternut Squash with Caribbean Grains. Easy to make at home! Place slices of bread on the bottom of the dish. If kept in a dry condition then this bread can stay edible for a year. One of the key ingredients is tomato sauce. However, you can skip this step. Carta musica (sardinian parchment bread) recipe. WEBSITE MAP 1 dl of extra virgin olive oil, 5 dl dry white wine, 5 dl white wine vinegar, 1 spoon brandy, salt, powdered peperoncino, 2 bunches of rucola, 300gr mature salad tomatoes, 1 white onion, 500gr of the freshest anchovies. 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