Pane Carasau, specialty of Sardinia

The carasau bread it is typical of Sardinian cuisine, it is easily recognized for its shape in thin sheet, free of crumb and is appreciated for its crunchy note. The ingredients are simple as is its preparation. Water, flour, salt and yeast are the only ingredients we will need. It has no fat, but it has a good carbohydrate content and therefore calorie and energy intake, which is why we must not exaggerate if we are on a diet. The flour we are going to use is durum wheat semolina usually used for the preparation of bread and pasta. It has a straw yellow color, with larger granules that allow us to obtain more tenacious doughs, able to absorb more water, thus allowing to make dough without eggs. Carasau bread is also known by the name of music card in reference to the noise it makes when it breaks.

Ingredients for 4

  • Durum wheat semolina: 500 g
  • Water: 250 g
  • Brewer’s yeast: 5 g
  • Salt up: 10 g
  • Preparation: 100 minutes
  • Cooking: 5 minutes
  • Total: 105 minutes
  • Calories: 350 Kcal / 100 g

Preparation

1

Pour the semolina into the bowl, add the yeast, a pinch of salt and mix. Gradually add the water and mix.

2

Knead until a homogeneous dough is formed. Cover the bowl with plastic wrap and let it rest for 30 minutes.

3

After the leavening time, resume the dough, divide it into 8 parts, form balls and leave them to rest either in a baking tray covered with film or under a cloth dusted with semolina for another 30 minutes.

4

Roll out each portion of dough with a rolling pin forming a thin disk of about 4 mm. Leave to rise for another 30 minutes.

5

Bake in a preheated static oven at 200 ° C for about 5 minutes, one disc at a time. The disc will quickly tend to swell, when it is fully swollen it is time to take it out.

6

Cut the disc in half along the edge with a knife, obtaining two sheets. Put the sheets in the oven to dry and toast at 180 ° C for about 5 minutes. Proceed until all the bread discs are cooked.

Accessories

  • Bowl
  • Cutting board or worktop
  • Non-stick pan for the oven
  • Rolling pin

Tips and variations

  • We pay particular attention to the processing phase of the dough, to activate the yeast.
  • If the bread dough does not swell during baking, we try to leave the subsequent sheets slightly thicker.
  • To prepare the guttiau bread it is sufficient to brush the sheets of carasau bread with oil, season them with salt and rosemary and pass them back in the oven, obtaining crunchy chips.
  • Carasau bread is excellent in combination with main courses and side dishes, but it can become the protagonist of numerous delicious recipes. One of the classic dishes is lasagna, alternating carasau bread in layers interspersed with tasty tomato-based salt, or béchamel.
  • We can also enjoy this bread in an aperitif, dipping it in different sauces.
  • By moistening the carasau bread with water, it also lends itself to becoming the basis of various rolls.
  • The term carasau comes from the word carasare which means to toast.

storage

Carasau bread can be kept for 1 week in a dry and cool place in an airtight container.

Ingredients for 4

  • Durum wheat semolina: 500 g
  • Water: 250 g
  • Brewer’s yeast: 5 g
  • Salt up: 10 g
  • Preparation: 100 minutes
  • Cooking: 5 minutes
  • Total: 105 minutes
  • Calories: 350 Kcal / 100 g
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Philip Owell

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