Posts Tagged 'the wheat'
The bread culture in Sardinia is very acute, and often this takes many forms and features that are more like sculptures than anything else enviable. Each region of the island has at least one characteristic bread, but as you can imagine the variety as any other field of gastronomy, is surprising. Especially loved by the Sardinians and tourists to discover Sardinia is the Bread Carasau. This is a typical bread of the heart of the island, characterized by particularly fine pastry cooked and crisp, round and clear complexion.
The basic ingredient for many other types of bread and durum wheat, which must be mixed with water and salt. Requires a complicated preparation and women less often prepare it at home show great dexterity. Its resemblance to a scroll earned him the name of music paper, a name which does not receive a great reputation on the island. Served as an accompaniment for appetizers and today has been rediscovered in its oil and seasoned with salt. In this case the bread Carasau take the name of bread Guttiau, dripped or brushed with olive-oil of local and made toast.
Often the bread Carasau is used to prepare the famous frattau breads, lasagna of local bread as a base have involved interspersed with sauce, grated cheese and meat broth. In overcoming the dish itself already tasty poached egg. A different way to eat bread as tasty.
