How to make pane frattau: Preheat the oven to 200ºC (400ºF/Gas 6). Some cooks heat the bread with accompaniments on top such as sauce, fresh vegetables, or shredded cheese. The bread may also be seasoned with coarse salt or dried herbs. Once combined and starting to become soft, we removed the dough from the bowl and placed it on the floured table. The basic traditional recipe for pane carasau consists of flour, water, salt, and yeast. The tepid salted water gets slowly drizzled over the flour mixture while working to combine the flour and water by hand. Saturated Fat 2.5g. Then it is split into two sheets which are cooked further until they have reached the desired crispness. Dip a sheet of bread for a few seconds to soften it, then lift it up and ease it on a plate over a bed of tomato sauce. In a large mixing bowl, dissolve yeast in water and mix until bubbly. Literally, ancient. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Privacy Policy | Terms & Conditions We stacked each piece of dough on top of one another to form a large mound of dough. Nutritional Information. Pane Carasau: Pane carasau is a traditional flat bread from Sardinia. Meaning pane carasau existed before 1,000 BC! We then cut the large mound of soft, smooth dough into five or six pieces. A typical pane carasau is made in two steps. These cookies track visitors across websites and collect information to provide customized ads. Four eggs. As you will see, making pane carasau is an extensive process. Meaning pane carasau existed before 1,000 BC! Often more than one kind of flour is used in the mix. Taking the team to prepare a meal and eat together makes eating a special occasion. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom. Marco remembers all of the grandmas and women waking up at 4am to start mixing and kneading the dough. This impossibly thin crispy bread intrigued me. Crazy to think about the amount of bread that’s been worked over on that table. This term means "sheet music" in Italian. I have grown accustomed to sitting around the table with Marco, his mom, and dad for pranzo (lunch) and dinner (cena) each day. It can be the size of, or even larger than a dinner plate. Eight sheets of pane carasau. We rolled each ball of dough out into a circle about 13 inches in diameter and 1-2 cm thick. Once the dough is roughly combined, the kneading begins! There is, for example, ' civraxiu ' slices dipped in milk for piety, ' su mazzamurru ' bread covered in pecorino cheese and tomato, and the ' carasau ' which, when boiled in a soup of tomato, meat, eggs and pecorino cheese, became the delicious ' pane frattau '. Rainbow Grocery. Soak the pane carasau bread in the broth for 30 seconds. 3.Transfer the bread to a serving platter, drizzle it with the oil, and sprinkle it with the salt. Pane carasau is often then split apart and reheated before serving. Bakery and Sweets 29-nov-2017 - Esplora la bacheca "CARASAU" di Francesca Luccia, seguita da 154 persone su Pinterest. Pane Casareccio di Genzano IGP – The week-long aroma of this bread is … Pane Frattau is a soup made with shards of Pane Carasau, meat, eggs, cheese and tomato. We waited until Marco’s sister was home from Madrid because apparently we needed the extra pair of hands. Copyright © 2020 Palm & Vine. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. We actually worked in two batches. Each piece of dough went through the machine about five or six times. Then the dough was passed through the bread kneading machine. Pane carasau is often then split apart and reheated before serving. Remnants of the bread and bread-making tools were discovered by archaeologists within the nuraghe stone structures around the island. Serves 4. How was pane carasau so thin? This machine saves hours of time that would have otherwise been spent kneading the dough. We covered the bowl with a linen towel once full. The table gets a light dust of flour and the flattened ball gets a light dust of flour, too. Place a layer of bread on a dish and put a little sauce and fresh grated pecorino cheese on top. Indeed, after cooking the bread is so thin you can see through it! The heat causes the bread to bubble and puff up. Salata means salty; the process for making the cheese involves salting traditional soft ricotta and aging it until it's firm. Add to Cart. Do not worry about all the st I don’t know how I am going to live without its heavenly crunch when we leave next week for Australia! Pane carasau is a traditional flatbread. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Rolling out each ball of dough definitely requires a certain level of skill. All Rights Reserved. Once the top half of the bowl was combined well, we removed that half from the bowl and repeated the process with the loose flour on the bottom half of the bowl. When the flour begins to clump together, the yeast slurry is ready to be thrown into the mix. What are the Different Ways to Use Ciabatta Bread. When the bread was removed from the oven, we stacked the pieces on top of each other. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Top each serving with 1 egg, and sprinkle with 2 tablespoons grated cheese. But this delicious, crunchy bread would never last that long in my house. Ideally, the flattened dough will reach to the edge of the baking pan. We'll assume you're ok with this, but you can opt-out if you wish. Serve hot with a poached egg on top It’s put briefly into boiling salted water, then layered with tomato sauce and grated pecorino, baked, and finally topped with an egg which has been poached in the same boiling water. 2.Place the pane carasau on a large baking sheet and toast for 3 to 4 minutes, until golden brown. This is called pane vrattau (from the Sard word for ‘grated’). Ricotta salata is a firm cheese common on the island. Turning the flour over on itself and using a squeezing motion works well. Learn about a little known plugin that tells you if you're getting the best price on Amazon. thin crunchy flatbread of Sardinia made from the durum wheat flour The bread is thin and has a crisp consistency similar to that of a cracker. Pane Carasau. 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 … They have a clean taste and can be used with any number of toppings, or cut into triangles, and used with your favorite dipping sauce. In order to make a true traditional, pane carasau, you need a brick oven heated with an open flame, bread paddles, lots of thick canvas cloth, and more. Mama Pina pushed the burning wood to one side of the brick oven. Out of these cookies, the cookies that are categorized as necessary are stored on your browser, as they are essential for the working of basic functionalities of the website. Mama Pina learned the process from her mother when she was just a little girl. Surprised? Analytical cookies are used to understand how visitors interact with the website. Usually it is then kneaded thoroughly and given another hour to rise. Grilled Crostini With Ricotta, Sweet Peppers & Salsa Verde, Greek Dolmades Pair Well with Aromatic Whites, Tortilla Española – A Simply Delicious Spanish Dish, Your Guide To The Best Wines for Thanksgiving, Strawberry Salad Recipe Perfect with Pinot Noir Rosé. Pane Carasau recipe. We even worked all day with me, Marco, his mom and sister and didn’t make nearly the same amount of bread as the nonnas in the village. Purchase pane carasau (Sardinian music bread), a paper-thin flatbread, from GourmetSardinia (www.gourmetsardinia.com). Serving Size 54g Total Servings 5. The excess flour was dusted off of each dough ball. Drizzle about ¼ cup of the broth over the bread, then sprinkle with a few spoonfuls of the cheese. It can be treated a bit like sheets of lasagne. Then turned the dough over on itself and repeated. Once all of the bread was cut in half, each of the individual pieces then went back into the oven for a second time to become golden brown and crispy. It is a popular name for pane carasau because it is as thin as paper and its large size is similar to that of the sheets used for musical notation. It consists of the wafer-thin and crispy pane carasau flatbread which is first dunked in hot broth, then topped with tomato sauce, grated Pecorino cheese, and a poached egg. Pane frattau is a traditional Sardinian dish that was originally invented by local farmers as a way to use up old bread. Top it with more tomato sauce and some grated pecorino. Mama Pina said the temperature is probably around 30°C. Literally, ancient. Next, a handful of coarse salt is added to the water. How can it be incredibly crunchy yet not burnt? Each piece was then stacked on top of each other to wait for the second go around in the oven. It is thin and crisp, usually in the form of a dish half a meter wide. The bread is thought to have been conceived for shepherds who used to stay away from home with their flocks for months at a time. Pane Carasau Flatbread by Carta Brothers - Classic. Mama Pina said her mom used to hit her hands with the rolling pin if she didn’t roll out the dough into a well-shaped thin circle. Or as close to perfectly round as possible. Using her hands, Mama Pina scooped to the bottom of the bowl and turned over the flour to the top. The rich history, deep culture, national pride, emphasis on family, and importance of food and wine all make Sardinia so special for me. This versatile food can be prepared and served in several ways and with a wide array of seasonings, condiments, and toppings. Also available at 1 store in your area. Arrange 4 wedges pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Modern Sardinian chefs are also using pane carasau … Placing the bread on a large, round piece of cardboard on our laps, we first pressed the remaining hot air out using the flat side of a serrated knife. The trick to rolling out a nearly perfect round circle is beginning the process by flattening the ball of dough into a perfectly round shape. Each ball was then lightly rolled in a mound of flour on the table. We rolled each piece out as much as we could without damaging the dough and then Mama Pina finished off each into a perfect thin circle. Servings Per Container ABOUT 4. It is typically served with condiments such as oil, wine, and sauces. Pane Frattau: the origin. Line the bottom of a wide, deep bowl with one sheet of the bread, breaking it into large pieces to fit and covering the entire bottom. First, heat water in a large pot. It is made with flour, water, yeast and salt. But opting out of some of these cookies may have an effect on your browsing experience. Quantity: 1. Definitely don’t want to be heavy handed on the flour dusting. If the bread is kept dry, pane carasau can last for up to one year. Once the pane carasau dough has risen, it is divided and rolled into balls. We used the scoop below to measure the flour at 2.5 scoops of farina and 1.25 scoops of semola. Grated handful of basil leaves. Season the broth with salt, to taste. Serve warm. Torn sea salt. These cookies will be stored in your browser only with your consent. I have also grown accustomed to pane carasau. Serving Size 2.00 oz. Pane carasau is also known as carta di musica for its resemblance to paper (a music sheet). That mound was cut into three or four pieces. Thankfully, she said yes. Then the ingredients are combined to make the dough, which is left to rise for at least an hour. 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