Carasau Bread Baskets with Ricotta and Zucchini
Description
Looking for a flavorful and eye-catching appetizer to surprise your guests? These Carasau bread baskets are just what you need.
Made with Pane Carasau — the traditional Sardinian flatbread also known as carta musica — these baskets combine the crispness of the bread with the creamy delicacy of ricotta and the freshness of zucchini.
A light, spring-inspired dish that’s simple to prepare yet full of flavor — we’re sure everyone at the table will love it.
Here’s how to bring to your table these delicious Carasau Bread Baskets with Ricotta and Zucchini.
Ingredients
to recalculate the ingredient amounts
- Sheets of Pane Carasau 8
- Arborea Cuor di ricotta 200 g
- Courgettes 300 g
- Eggs 2
- Salt q.b.
- Marjoram q.b.
- Pepper q.b.
Instructions
- 1 Clean and wash the zucchini, then grate them using a large-holed grater. Place them in a colander, sprinkle lightly with salt, set a weight on top, and let them drain for at least 20 minutes.<br>Meanwhile, place the ricotta in another colander or fine strainer and let it drain as well for about 20 minutes to remove excess liquid.
- 2 Transfer the drained ricotta to a bowl, add the two eggs, season with marjoram and a generous grind of black pepper, and whisk until smooth and creamy. Then add the drained zucchini and mix well until evenly combined.
- 3 Cut the sheets of Pane Carasau into quarters and briefly dip them in warm water — just enough to soften them without breaking.<br>Line the bottom of several aluminum molds with a softened piece of Pane Carasau, then spoon in a layer of the ricotta and zucchini mixture. Cover with another piece of Carasau. Continue layering until you have about four layers in each mold.
- 4 Preheat the oven to 180°C (350°F) and bake the baskets for about 15 minutes, or until golden and crisp.<br>Remove from the oven and serve immediately while still hot.
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