Carasau Bread Baskets with Artichokes and Dolcesardo
Description
Tired of the usual appetizers and looking to bring something new and delicious to the table? Try these Carasau bread baskets!
Il Pane Carasau, prodotto da forno tipico della Sardegna, è un alimento estremamente versatile, che può essere impiegato non solo per accompagnare altri cibi, ma anche per realizzare gustose preparazioni come il Pane Frattau o dei saporiti cestini ripieni di carciofi e Dolcesardo.
If you want to impress your guests with an appetizer that’s both simple and surprising, follow this recipe step by step.
Ingredients
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- Artichoke hearts 5
- Carasau Bread 8 foglio
- Leek 1
- Dolcesardo 0.25
- Garlic spicchi
- Thyme q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 Start by preparing the artichokes. Slice the leek into thin rounds and rinse it well in water. Cut the cleaned artichoke hearts lengthwise into slices that aren’t too thick.<br>In a large pan, heat a few tablespoons of extra virgin olive oil with a whole peeled garlic clove. When the oil is hot, add the drained leek and let it soften for a few minutes. Remove the garlic, then add the artichokes. Season with salt, pepper, and a pinch of thyme. Let the mixture stew gently for about 10 minutes, adding a splash of water if necessary and stirring occasionally to prevent burning.
- 2 When the artichokes are almost ready, cut each sheet of Pane Carasau into four wedges and lightly moisten them with warm water — just enough to make them pliable without breaking. Dice the Dolcesardo cheese into small cubes.
- 3 Assemble the baskets. Line small aluminum molds with the softened Carasau wedges, forming little baskets. Fill each with a spoonful of the stewed artichokes and a few cubes of Dolcesardo cheese. Continue until all molds are filled.
- 4 Bake the baskets in a preheated oven at 200°C (392°F) for about 10 minutes, until the cheese is melted and the Carasau is crisp and golden. Serve immediately while hot.
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