Carasau bread croutons

Carasau bread croutons

INTRODUCTION

If you want to bring all the scents of Sardinia to your table, carasau bread croutons with goat’s milk ricotta is definitely the right recipe for you.

Made with two ingredients that are typical of this island and enriched with the flavours of tomato and chives, carasau bread croutons will win the heart of anyone lucky enough to try them.

Find out how to prepare them by reading our recipe: we’re sure you’ll fall in love with them, too!

PROCEDURE
STEP 1

Start with the tomato confit. Wash and dry the cherry tomatoes, cut them in half and lay them on a tray lined with baking paper, making sure to turn them so that the cut faces upwards. Chop the garlic and thyme together, add salt and pepper to the cherry tomatoes and flavour them with the chopped herbs; at this point, sprinkle them with cane sugar and oregano. Pre-heat the oven to 140° and bake the tomatoes for around 2 hours.

STEP 2

In the meantime, place the goat’s milk ricotta in a strainer, cover it, put a weight on top and leave it to drain. After a while, move it to the blender together with the finely chopped chives and a little pepper, and blend quickly to obtain a smooth mousse.

STEP 3

Break the carasau bread and rub every piece with garlic. Lay your croutons on a tray lined with baking paper, spray them with a little olive oil and bake them for a couple of minutes in the pre-heated oven at 200°.

STEP 4

After this, add some spoonfuls of goat’s milk ricotta and chive mousse on top of every crouton, place them on a serving plate and complete them with the tomato confit (you will need at least two tomatoes per crouton).

Serve the carasau bread croutons as soon as they are ready. Enjoy your meal!

ricotta di capra 1,5kg

Ricotta di Capra

FATTORIE GIRAU

ingredientS

For the croutons

• Carasau Bread6 sheets

• Fattorie Girau goat’s milk ricotta 250 g

• Chives 50 g

• Garlic 1 clove

• Pepper as required

• Extra virgin olive oil as required

For the tomato confit:

• Cherry tomatoes 250 g

• Garlic 1 clove

• Cane sugar 1 spoon

• Fresh thyme 10 sprigs

• Salt as required

• Pepper as required

• Oregano as required

OTHER STARTERS RECIPES

Roast pecorino

Sardinian vegetables impanadas

Sa Coccoi Prena

Myrtle meatballs

Mussel fritters

Ricotta and courgette Carasau bread baskets

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