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Weekend special: Sardinian bread for aperitif, published in the Chef’s Handyman recipe blog!
Carta di musica (Pane Carasau) are waver thin bread slices from Sardinia. The ingredients are so simple but brilliant.
Apply on the top of the slices olive oil. Sprinkle with sea salt and rosemary. Bake in the preheated oven, for 30 seconds or until golden. Be carefully, bread will darken fast!
The bread can also be topped with vegetables and meat. What about Mediterranean vegetables and lamb? Two other great variations to use this bread! Some ideas below:
Chef’s Handyman tip for vegetarians: Carta di musica with Mediterranean vegetables.
Cut bell pepper, dried tomatoes, spring onions, black olives and fresh cherry tomatoes in slices. Heat olive oil in frying pan. Add vegetables and simmer on medium heat for 5 minutes. Season the vegetables with salt and black pepper. Add mixture in a bowl.
Serve Sardinian bread with the vegetables. Top with goat’s cheese.
The Chef’s Handyman tip for meat lovers: Lamb with yoghurt dip.
Heat olive oil in frying pan. Add meat. Roast meat gently on each side. Place meat in an oven proofed pan. Cook in preheated oven at 120°C or 250°F for 15-20 minutes. Take out and wrap in aluminum foil and leave for 5 minutes. Cut in slices. Season the meat with sea salt and black pepper.
To make dip: Chop thyme and rosemary. Mix herbs with the yoghurt. Season the yoghurt with salt and black pepper. If needed add hot paprika to give more heat.
Serve bread with dip and lamb slices.
These three versions are great for aperitif with sparkling wine or white wine. The bread can be topped with other ingredients as well.
Whenever I will find more gadgets for the kitchen and delicatessen for cooking I will share with you in the Chef’s Handyman recipe blog.
Have a great weekend, your Chef’s Handyman team.
