Ricotta and courgette Carasau bread baskets
Do you want to prepare a savoury and picturesque starter to impress your guests? If so, carasau bread baskets are just what you need.
Carasau bread baskets are an appetiser made with a typical type of Sardinian bread also known as “music paper”.
We will add ricotta cheese and courgettes for a spring recipe that is delicious and easy to make which we know will win the hearts of everyone who tries it.
Here’s what to do to prepare delicious carasau bread baskets with ricotta and courgettes.
First, prepare the courgettes. Clean, wash and grate them with a large grater, then put them in a strainer, salt them slightly, put a weight on top of them and leave to drain for at least 20 minutes. Put the ricotta in another strainer or a sufficiently large sifter and leave this to drain, too, for around 20 minutes.
Move the ricotta to a bowl together with the two eggs, flavour with marjoram and a generous quantity of pepper, then mix everything with a whisk to thin out the ricotta and combine the ingredients. Then add the drained courgettes and mix again.
Break every sheet of carasau bread into four pieces and dip them quickly in lukewarm water. Make sure not to leave them submerged for too long or they may disintegrate. Line the bottom of several aluminium moulds with carasau bread, then add a spoonful of the goat ricotta and courgette filling. Cover this with more carasau bread. Repeat the process until you have created 4 layers in each mould.
Pre-heat the oven to 180° and bake your carasau bread baskets for around 15 minutes. Once they acquire a golden colour, remove them from the oven and serve hot.
Cuor di Ricotta
- Carasau bread 8 sheets
- Cuor di ricotta 200g
- Courgettes 300g
- Eggs 2
- Salt as required
- Marjoram as required
- Pepper as required