Posts Tagged 'Bread'
Akin to Civraxiu is another particular favorite bread in the middle of the island neighborhood. A native of Campidano Moddizzosu has a nice crisp crust and dark crumb that protects a heart tender and fragrant, with surprisingly clear color. The name should just be referred to the softness of the bread from moddi, soft, soft in the Sardinian dialect. According to other theories, the name should refer to moddizzi know, the mastic. The wood of the bush that was typically used for a time the baking of bread, which was to take place strictly within the typical Sardinian oven.
Even today, prepared by the expert hands of Sardinian women, of moddizzosu is made with durum wheat semolina, water, yeast and salt. When this unique bread is prepared in Barbagia Ogliastra and often enriched with the addition of potatoes or fresh ricotta.
The bread moddizzosu round shape, often irregular, traditionally known natural leavening, and plenty of slow and finished the loaf is surprisingly capable of weighing up to three pounds. That's why many people who see the moddizzosu for the first time are surprised by the contrast between the size and softness.
The bread can be eaten fresh or roasted. We show in this case an excellent accompaniment to cold meats and savory cheeses.
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. To overcome the dish itself already tasty poached egg. A different way to eat bread as tasty.
