Cold Carasau Bread Lasagna
Description
Here’s an original twist on classic lasagna, made with one of the most famous ingredients of Sardinian cuisine: Pane Carasau.
This cold lasagna doesn’t require oven baking, making it a perfect dish to serve chilled during the summer months.
The layer of Sardinian bread replaces traditional pasta sheets and can be paired with a variety of delicious ingredients — from cheese to vegetables — to create endless variations of this first course.
Ingredients
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- Carasau Bread 250 g
- Pesto alla Genovese 250 g
- Arborea Fior di Latte Mozzarella 250 g
- Cherry tomatoes 300 g
- Lukewarm water 200 ml
- Grated Pecorino Fattorie Girau 100 g
- Arborea butter 20 g
- Basil 30 g
- Garlic 1 spicchi
- Extra virgin olive oil 40 ml
- Salt 16 g
Instructions
- 1 Wash the cherry tomatoes and cut them in half. Sauté them in a pan with olive oil and the minced garlic for about 10 minutes.
- 2 Once the sauce thickens, add the pesto diluted with 2 tablespoons of warm water and cook for another 5 minutes. Then remove from heat.
- 3 Butter a baking dish, soak two sheets of Pane Carasau in warm water, and place them on the bottom of the dish.
- 4 Spread some of the sauce over the bread, then layer slices of mozzarella, torn basil leaves, and a sprinkle of grated Pecorino cheese.
- 5 Continue layering soaked Pane Carasau sheets with sauce, mozzarella, basil, and Pecorino until all ingredients are used, finishing with a layer of grated Pecorino.
- 6 Cover the dish with plastic wrap and let the Cold Carasau Bread Lasagna rest for 30 minutes before serving.
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Arborea menus
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