lesley
04-06-2009, 07:19 AM
Hi everyone,
Last Sunday we went to La Dolce Vita Exhibition at Olympia, London.
We had a chat with Antonello, from Sardinia about his bread he was selling, it's called Carasau. We'd never seen it before, has anyone heard of it?
http://i296.photobucket.com/albums/mm162/bazmj_1/Sardinian-bread.jpg
It's really thin & crispy, but when you soak it in warm water for 2 minutes, it becomes pliable, like pasta sheets but much lighter. So, I decided to make a Lasagna with it, & it turned out much better than the regular Lasagna, & very close to what you get in Italy. I've put the recipe on, & would love to hear if anyone has also used it.
http://i296.photobucket.com/albums/mm162/bazmj_1/Sardinian--lasagna2.jpg
Lasagna with Carasau Bread
Serves 4
Prep Time 10 mins
Cooking Time 40-50 mins
Ingredients
* 1 pkt 250g/8oz Carasau “quarto di sole” Bread
* 500g/1lb Good quality ground beef
* 2 Tins 400g/14oz whole tomatoes
* 1 Large onion, roughly chopped
* 2 Large cloves garlic, finely chopped
* 2 Tbsp extra virgin olive oil
* 1 large pinch oregano
* 2 Large handfuls basil, roughly chopped
* 2 Heaped tbsp sundried tomato puree
* Freshly ground black pepper
* 250g/8oz Mozzarella cheese, thinly sliced
* 1 Tub 250g/8oz Ricotta cheese
* 30g/1oz Parmesan cheese, finely grated
* 2 packets (25g) Savoury white sauce or Béchamel sauce
* 1 pint semi skimmed milk
Method
* Heat the olive oil in a large non stick frying pan or wok
* Add the chopped onion and fry for 3-4 minutes
* Add the chopped garlic and cook for another 2 minutes
* Add the ground beef, cook for a few minutes until browned, stirring frequently
* Pour in the tinned tomatoes, sundried tomato paste and chopped basil, stir
* Add a large pinch of oregano and freshly milled black pepper
* Stir and cover
* Simmer for approx 30 minutes, stirring occasionally
* Make the white sauce according to packet instructions, set aside
* Soak the Carasau bread in warm, salted water for 2 minutes, or until pliable
* Ladle the meat mixture to cover the bottom of the dish
* Gently lay the bread sheets over the meat
* Lay the ricotta cheese and sliced mozzarella on top
* Repeat the layers, finishing with the bread and cheese on top
* Sprinkle over the parmesan cheese
* Bake in a preheated oven 400°F/200°C/Gas mark 6 for 50 minutes, or until top is nicely browned
Cook's tips
* If you are unable to find the Carasau bread, you can use regular pasta sheets
Equipment
* 4 pint oven dish
* Large non stick frying pan or wok
Shopping List
* 1 pkt 250g/8oz Carasau “quarto di sole” Bread
* 500g/1lb Good quality ground beef
* 2 Tins 400g/14oz whole tomatoes
* 1 Large onion
* 2 Large cloves garlic
* 2 Tbsp extra virgin olive oil
* 1 large pinch oregano
* 2 Large handfuls basil
* 2 Heaped tbsp sundried tomato puree
* Freshly ground black pepper
* 250g/8oz Mozzarella cheese
* 1 Tub 250g/8oz Ricotta cheese
* 30g/1oz Parmesan cheese
* 2 (25g) packets Savoury white sauce or Béchamel sauce
* 1 pint semi skimmed milk
Last Sunday we went to La Dolce Vita Exhibition at Olympia, London.
We had a chat with Antonello, from Sardinia about his bread he was selling, it's called Carasau. We'd never seen it before, has anyone heard of it?
http://i296.photobucket.com/albums/mm162/bazmj_1/Sardinian-bread.jpg
It's really thin & crispy, but when you soak it in warm water for 2 minutes, it becomes pliable, like pasta sheets but much lighter. So, I decided to make a Lasagna with it, & it turned out much better than the regular Lasagna, & very close to what you get in Italy. I've put the recipe on, & would love to hear if anyone has also used it.
http://i296.photobucket.com/albums/mm162/bazmj_1/Sardinian--lasagna2.jpg
Lasagna with Carasau Bread
Serves 4
Prep Time 10 mins
Cooking Time 40-50 mins
Ingredients
* 1 pkt 250g/8oz Carasau “quarto di sole” Bread
* 500g/1lb Good quality ground beef
* 2 Tins 400g/14oz whole tomatoes
* 1 Large onion, roughly chopped
* 2 Large cloves garlic, finely chopped
* 2 Tbsp extra virgin olive oil
* 1 large pinch oregano
* 2 Large handfuls basil, roughly chopped
* 2 Heaped tbsp sundried tomato puree
* Freshly ground black pepper
* 250g/8oz Mozzarella cheese, thinly sliced
* 1 Tub 250g/8oz Ricotta cheese
* 30g/1oz Parmesan cheese, finely grated
* 2 packets (25g) Savoury white sauce or Béchamel sauce
* 1 pint semi skimmed milk
Method
* Heat the olive oil in a large non stick frying pan or wok
* Add the chopped onion and fry for 3-4 minutes
* Add the chopped garlic and cook for another 2 minutes
* Add the ground beef, cook for a few minutes until browned, stirring frequently
* Pour in the tinned tomatoes, sundried tomato paste and chopped basil, stir
* Add a large pinch of oregano and freshly milled black pepper
* Stir and cover
* Simmer for approx 30 minutes, stirring occasionally
* Make the white sauce according to packet instructions, set aside
* Soak the Carasau bread in warm, salted water for 2 minutes, or until pliable
* Ladle the meat mixture to cover the bottom of the dish
* Gently lay the bread sheets over the meat
* Lay the ricotta cheese and sliced mozzarella on top
* Repeat the layers, finishing with the bread and cheese on top
* Sprinkle over the parmesan cheese
* Bake in a preheated oven 400°F/200°C/Gas mark 6 for 50 minutes, or until top is nicely browned
Cook's tips
* If you are unable to find the Carasau bread, you can use regular pasta sheets
Equipment
* 4 pint oven dish
* Large non stick frying pan or wok
Shopping List
* 1 pkt 250g/8oz Carasau “quarto di sole” Bread
* 500g/1lb Good quality ground beef
* 2 Tins 400g/14oz whole tomatoes
* 1 Large onion
* 2 Large cloves garlic
* 2 Tbsp extra virgin olive oil
* 1 large pinch oregano
* 2 Large handfuls basil
* 2 Heaped tbsp sundried tomato puree
* Freshly ground black pepper
* 250g/8oz Mozzarella cheese
* 1 Tub 250g/8oz Ricotta cheese
* 30g/1oz Parmesan cheese
* 2 (25g) packets Savoury white sauce or Béchamel sauce
* 1 pint semi skimmed milk