Well found in the food studio of My-personaltrainerTv. Today we will propose a special first course, whose main ingredient is pane carasau, a typical thin Sardinian bread, prepared with yeast, salt, water and durum wheat flour. You must know that pane carasau also boasts another nickname: many call it "music paper" to remember its extraordinary resemblance to the ancient parchments on which sacred music was once imprinted. According to other sources, however, the name "carta musica" has been attributed to this curious bread to highlight the crunchy crunch that is perceived when you bite a piece. No more chatter and let's go back to our recipe: today we will drown layers of carasau bread in a finely chopped zucchini sauce, and we will let it sleep on a bed of stracchino and smoked scamorza cheese.
Video of the Recipe
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Identity Card of the Recipe
- 200 KCal Calories per serving
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Ingrediants
- 5 sheets (about 200 g) of carasau bread
- q.s. of water
- 500 g of zucchini
- q.s. of salt
- q.s. of pepper
- 1 tablespoon (10 ml) of extra virgin olive oil
- 300 g of stracchino
- 150 g of Asiago cheese
- 30 g of grated Parmesan cheese
Materials Needed
- Boiling water to soften the carasau bread
- Electric or manual grater to cut courgettes
- Knives and spoons
- Chopper for mincing cheese
- Glass pan
- Aluminum to cover the pan
- Grater for parmesan
Preparation
- Wash the courgettes and remove the ends. Grate them with the special tool. Pour the julienne courgettes into a pan with a drizzle of extra virgin olive oil, salt and pepper. Cook over moderate heat for about ten minutes.
- In the meantime, chop the Asiago cheese (or another type of stretched curd cheese) with the food processor: in this way, we will be able to better distribute the sauce over the layers of bread.
- Heat ½ liter of water and pour it on a large and capacious plate.
- Gently lay the sheets of carasau bread in the water for a few seconds: the bread must soften slightly, without however softening.
- Line a glass pan with carasau bread. It is good to remember that the very thin sheets of carasau bread tend to break: all this is a characteristic of this bread and, once cooked, it will seem to eat a classic lasagna.
- When the courgettes are ready, spread a generous layer of sauce over the first layer of carasau bread. On top of the courgettes, lay a few pieces of stracchino and sprinkle with the previously grated cheese.
- Proceed in this way like a pie: then cover with another sheet of carasau bread softened in water, then zucchini and cheeses.
- Finish with a layer of courgettes and grated Parmesan cheese.
- Cover the pan with aluminum foil to prevent the surface of the pie from browning. Bake the oven for about 30 minutes; it is advisable to remove the aluminum foil after 20 minutes, to ensure that the heat of the oven is able to perfectly brown the surface.
- Serve the pie very hot.
Alice's comment - PersonalCooker
The carasau bread pie releases real music (and then what about taste?). ideal as a first course or as a single dish: an excellent alternative to the classic lasagna with meat sauce and béchamel to keep fit without sacrificing taste.Nutritional values and Health Comment on the recipe
The carasau bread pie with zucchini, stracchino and Asiago is a unique dish. The energy intake is not excessive, although the lipid fraction could be considered excessive, especially taking into account that it is mainly animal fatty acids; on the other hand, a portion of this mess could probably reach 300-340kcal and, considering that it is it is a single dish, its consumption could be contextualized with moderate frequency even in some low-calorie diets that are not particularly restrictive. PLEASE NOTE: the percentage values of ac. saturated, monounsaturated and polyunsaturated fats are not available, but they are nonetheless different from zero.
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