Pane Carasau Brotfladen Recipes
PANE CARASAU (BROTFLADEN)
Steps:
- Mix flours, yeast, salt and water Let rise for one hour Divide into 8 pieces Roll out on silicon mat as thin as possible Bake until puffy on Crepe Maker (not too crusty) Put under kitchen board to ensure they stay flat Take one by one and brush with flavored olive oils, sprinkle with herbs, salt, etc. Bake at 450 F for 4 min in over (one by one)
PANé FRATTAU
Steps:
- Cut the fresh tomatoes into pieces, then place fresh or canned tomatoes in a medium-sized saucepan with the olive oil, garlic, salt and pepper to taste and the basil leaves; simmer for 15 minutes.
- Pass contents of pan through a food mill, using the disc with the smallest holes, into a crockery or glass bowl. Return the strained sauce to the saucepan and reduce for 5 minutes. Taste for salt and pepper.
- Set the carta da musica bread, 1 sheet at a time, on a large serving platter, pour 1 cup of the broth over it and let soak for 5 minutes. Carefully transfer each bread sheet onto an individual dish.
- Pour 1/4 of the still very warm tomato sauce over each sheet and spread it out with a ladle. Fold the overhanging pieces of the bread inward to reproduce the shape of the dish itself. Follow this procedure with all 4 sheets of bread.
- Place a medium-sized saucepan with 3 cups of cold water over medium heat. When the water reaches a boil, add salt to taste and the wine vinegar. Break 1 egg in the water and carefully, using a small spoon, fold the white over the egg yolk; simmer for 3 minutes. Using a slotted spoon, transfer the uovo in camicia (poached egg) onto the bread and tomato sauce of one of the dishes. Repeat the same procedure with the other 3 eggs. Sprinkle abundant grated cheese over the 4 portions and serve.
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