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Sardinian summer nuraghe Recipe

Sardinian summer nuraghe Recipe

Sardinian summer nuraghe Recipe

insalata con pane carasau

Ingredients for 4 servings

  • Carasau bread 6 slices
  • cherry tomatoes, thinly sliced 51/oz (150 g)
  • shallots 51/3 oz (150 g)
  • radishes, sliced thin 51/3 oz (150 g)
  • cucumbers, sliced thin 51/3 oz (150 g)
  • extra-virgin olive oil 2 tbsp (30 ml)
  • Pecorino cheese, slivers 3 oz (90 g)
  • fresh chives, for garnish
  • salt and black pepper to taste

Method :

  1. Carasau bread is a flat bread from Sardinia. Dip the bread into a bowl of water until it starts to soften. When the bread has softened, cut it into 16 squares or circles with a diameter of 2 to 3 inches.
  2. Season all the vegetables with salt and pepper to taste and drizzle with a little of the oil.
  3. Place one Carasau round in the center of a plate. Arrange tomato slices on top of the round bread in one layer, overlapping them slightly. Top with another cracker (Carasau) and arrange radish slices on top in the same manner. Top with another round and a layer of cucumber slices and shallots, followed by another cracker. Arrange the Pecorino on top and around the stack.
  4. Drizzle remaining olive oil over the stack and on the plate and sprinkle the plate with the chopped chives.