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serene
 
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sf > wrote:

> On Sun, 03 Jul 2005 13:18:51 GMT, Pandora wrote:
>
> > This is a very simple recipe for a snake or for a fast food during the
> > hotter hours of the day. You need only the "Carasau bread" original
> > from Sardinia; a sort of sheet of pastry bread (like pizza but much
> > more thin and very very crisp). I don't know if you can find it.
> > Ingredients:
> > Sheets of "Carasau bread"
> > Little round tomatoes (quality "Pachino")
> > Good olive oil
> > salt
> > Garlic (if you want)
> > Basil or oregano
> >
> > In a large dish put some pieces of "Carasau". Then put one stratum of
> > tomatoes (cutted in little pieces),oil, salt and basil. Cover with another
> > stratum of Pieces of Carasau, tomatoes and the same condiment of oil etc.
> > Serve at the moment this dish because the water contained in the tomatoes
> > could soften the crispness of the bread.
> > Here is the foto
> > http://tinypic.com/6p2upx.jpg
> >

> What a BEAUTIFUL food picture, Pandora! Thank you. It looks like a
> wonderful warm day snack, for sure. Is the mosaic tile background in
> your courtyard? It's beautiful too.
>
> Question: Is pene carasau a crisp flatbread? It looks lighter and
> more delicate than any cracker bread I've seen. I wonder if we can
> substitute another type of "cracker" bread (Scandinavian, Armenian)?


I serve a very similar thing, but with cubes of olive bread in place of
the flatbread. Delicious.

serene