The Carasau bread is typical of Sardinia. It is a thin slice of bread, like a parchment and it is very crunchy. You can eat it with any food or you can use it to make delicious lasagne, I have a couple of them already on the blog, one made with pumkin and another with veal with blue cheese béchamel
- 5 slices bread Carasau Inasa Import-Los Lositos
- 1/2 zucchini Lola y Más
- 1/2 eggplant Lola y Más
- 1/2 red pepper Lola y Más
- 1 small green pepper Lola y Más
- Echioliva extra virgin olive oil
- Ground black pepper
- Finca Son Tema250 grs. of Fresh Mozzarella Flor di Latte Fina son Tema Finca Son Tema
Wash, dry and chop the zucchini, the eggplant and the peppers. Then you need to stir them with a little bit oil oil until it is soft. After that you need to add salt and pepper.
We lightly wet the slices of bread. We can put them under the tap carefully as they can break easily.
We put a slice of bread on the greased baking tray or lined with baking paper. We cover it with a layer of chopped vegetables and Mozzarella, we keep making layers and we finish with a slice of bread and Mozzarella.
Bake in the oven preheated to 180 º until the Mozzarella is well melted.
We serve it immediately and then we only need to enjoy lunch or dinner!!
Recipe of La cocinera de Bétulo