Ligurian-style Pane Carasau, when Sardinia and Liguria meet, this delicacy is born. Classic Sardinian bread topped with a typical Ligurian ingredient, pesto. All accompanied by a very creamy stracchino cheese that helps give texture and flavor to this dish, which you can serve as an appetizer or in pieces for an aperitif. And if it makes it, the next day it’s even better!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz pane carasau
- 1.8 oz Genoese pesto
- 5.6 oz stracchino
- 4 tbsps olive oil
- to taste water
Tools
- 1 Baking Tray
- 1 Bowl
- 1 Brush
Preparation of Ligurian-style Pane Carasau
Pour 2 tablespoons of olive oil into a round pizza tray and spread it over the entire surface with a brush.
Take 3.5 oz of pane carasau and lightly dip it in room temperature water without soaking it too much.
As you moisten the bread sheets, arrange them evenly over the entire tray.
Once the first layer of bread is done, sprinkle it with the pesto.
Now distribute the stracchino in small scattered dollops.
Moisten the remaining carasau sheets and make the top layer.
Brush everything with 2 tablespoons of olive oil.
Add a pinch of salt.
Bake in a preheated oven at 392°F for 8-10 minutes or until the bread on top begins to brown and becomes slightly crispy.
Once cooked, remove from the oven and let it rest for a couple of minutes before serving.
And voilà… now the Ligurian-style Pane Carasau is ready to be brought to the table and served to your guests.
Useful Tips
If you don’t have stracchino, crescenza cheese will also work fine.
The next day it’s even better, you just need to heat it at 338°F for 5 minutes and then serve.
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