Pane carasau, a customary Sardinian flatbread, offers remarkable versatility in the kitchen. It can be crumbled into soups and stews, or incorporated into salads. For a softer texture, it can be quickly rehydrated by immersing it in cold water or rinsing it under a tap, making it pliable enough to fold or roll.
Inspired by La Cucina Italiana magazine,this recipe utilizes pane carasau as a substitute for traditional pasta sheets to create a unique lasagne. The dish features a rich tomato sauce made with both fresh and tinned tomatoes, complemented by well-drained mozzarella and grated Parmesan cheese. While opinions differ on the ideal moisture level for the pane carasau, a combination of dry and damp layers is recommended.Three dry layers are alternated with a final damp layer, which prevents the top from drying out too quickly before the cheese melts and a golden crust forms.
Similar to a classic lasagne, allowing the dish to rest for approximately 20 minutes after baking allows the flavors to meld and the structure to firm up.The inherent sturdiness of pane carasau ensures it maintains its shape, yet it remains pliable enough to be cut. This results in a lightness frequently enough associated with expertly hand-rolled fresh egg pasta. The lasagne is best served in squares, accompanied by a green salad and a glass of sardinian red wine, such as Bovale Sardo or Cannonau.
Lasagne with Sardinian Pane Carasau
Serves: 4
Ingredients:
500g ripe tomatoes
5 tbsp olive oil
2 garlic cloves, peeled and gently crushed (broken but still intact)
400g tin whole plum tomatoes in juice
1 small red chilli (fresh or dried), whole or chopped for more heat
Salt
8 basil leaves
180g pane carasau (available at Italian delis)
400g mozzarella, drained and diced
80g Parmesan
Instructions:
- Prepare the fresh tomatoes: blanch the fresh tomatoes by immersing them in boiling water for two minutes. Drain them and then cool under cold running water. The skins should then peel away easily. Roughly chop the tomatoes, discarding any tough core sections.
- Make the tomato sauce: Heat the olive oil and crushed garlic cloves in a heavy-based pan over a low flame. Warm until the garlic gently sizzles, being careful not to burn it. Add both the fresh and tinned tomatoes to the pan.Bring the mixture to a lively simmer and cook for 15 minutes. Stir in the red chilli and a generous pinch of salt. Reduce the heat and simmer gently for 45 minutes, using the back of a wooden spoon to break down the tomatoes. Add the basil leaves during the final 10 minutes of simmering. The sauce should be rich, thick, and glossy, with a visible ring of oil around the edges.
- Assemble the lasagne: Preheat your oven to 175°C (165°C fan/gas 3).In a 20cm x 26cm baking dish, begin by layering a portion of the tomato sauce. Cover this with a layer of pane carasau, which can be arranged informally with pieces overlapping. Add another layer of sauce, followed by the diced mozzarella and grated Parmesan cheese. Repeat this layering process for three more layers. For the final pane carasau layer, briefly wet it under running water. Finish with a smear of sauce and a thin layer of grated cheeses.
- Bake: Bake the lasagne for 20 minutes, or until the top is golden brown.
- Rest and serve: Allow the lasagne to rest for approximately 20 minutes after baking before cutting into squares. Serve with a green salad and a glass of sardinian red wine.
