Carasau bread rolls with spinach and hard boiled eggs

Pane Carasau is truly phenomenal: once hydrated, it shapes itself to perfection, transforming itself into a perfect treasure chest for delicious fillings! So, I propose you some Spinach and ricotta dumplings with… Surprise! Discover the idea (also perfect for Easter!).

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• Ingrediants

  For 5 bundles

  • 150 g of carasau bread
  • 500 g of spinach
  • 200 g of fresh ricotta
  • 30 g of grated Parmesan cheese
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of nutmeg
  • 300 g (5 medium) of eggs
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Baking tray
  • Bowls
  • Steamer or skillet
  • Small saucepan
  • Chopping board
  • Knife

  Preparation

  • First, steam the spinach or sauté it in a pan with a drop of water. Once cooked, squeeze the spinach and chop with a knife.
  • Boil the eggs: fill a small saucepan with plenty of cold water, insert the fresh eggs and bring to the boil: calculate 8 minutes from the moment the boiling resumes.
  • Meanwhile, prepare the filling. Mix the minced spinach with the ricotta and flavor with salt, pepper, nutmeg and grated Parmesan cheese.
  • Drain the hard-boiled eggs from the boiling water and immerse them in a solution of water and ice.

  Did you know that ...

  To quickly shell hard-boiled eggs, it is good to immerse them immediately in ice water: the thermal shock will facilitate shelling.

  • Shell the eggs gently to avoid breaking them.
  • Form the bundle. Arrange the sheets of carasau bread in a tray and sprinkle them with a ladle of hot water: drain quickly and wait a few minutes, until they take on a soft and moldable consistency. It is recommended not to leave the carasau bread in the water for too long to prevent it from absorbing too much water.

  The alternative idea

  Those who do not like the use of carasau bread can replace it with puff pastry or shortcrust pastry.

  • Prepare the bundles. Arrange a spoonful of spinach mixture in the center of each sheet of softened carasau bread. In the center, insert the shelled hard-boiled egg and package as if it were a bundle. Repeat this operation also with the other sheets of carasau bread.
  • Arrange the bundles in a baking tray lined with parchment paper, drizzle with a drizzle of oil and bake at 180 ° C for about 20 minutes, or until golden brown.
  • Carasau bread bundles are ready to serve as an appetizer or as an alternative side dish.
  • To better appreciate the consistency, we recommend serving them immediately, very hot. To taste, accompany the dumplings with a cheese fondue.

  Alice's comment - PersonalCooker

  These special bundles are a very bold reinterpretation of the Pasqualina cake. For an alternative version, you can serve them with a tomato and basil sauce: the contrast will be special!