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Old 04-06-2009, 05:12 AM   #1
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Location: London, England
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La Dolce Vita Exhibition London

Hi everyone,
Last Sunday we went to La Dolce Vita Exhibition at Olympia, London.
We had a chat with Antonello, from Sardinia about his bread he was selling, it's called Carasau. We'd never seen it before, has anyone heard of it?



It's really thin & crispy, but when you soak it in warm water for 2 minutes, it becomes pliable, like pasta sheets but much lighter. So, I decided to make a Lasagna with it, & it turned out much better than the regular Lasagna, & very close to what you get in Italy. I've put the recipe on, & would love to hear if anyone has also used it.

Lasagna with Carasau Bread



Serves 4
Prep Time 10 mins
Cooking Time 40-50 mins
Ingredients
  • 1 pkt 250g/8oz Carasau “quarto di sole” Bread
  • 500g/1lb Good quality ground beef
  • 2 Tins 400g/14oz whole tomatoes
  • 1 Large onion, roughly chopped
  • 2 Large cloves garlic, finely chopped
  • 2 Tbsp extra virgin olive oil
  • 1 large pinch oregano
  • 2 Large handfuls basil, roughly chopped
  • 2 Heaped tbsp sundried tomato puree
  • Freshly ground black pepper
  • 250g/8oz Mozzarella cheese, thinly sliced
  • 1 Tub 250g/8oz Ricotta cheese
  • 30g/1oz Parmesan cheese, finely grated
  • 2 packets (25g) Savoury white sauce or Béchamel sauce
  • 1 pint semi skimmed milk
Method
  • Heat the olive oil in a large non stick frying pan or wok
  • Add the chopped onion and fry for 3-4 minutes
  • Add the chopped garlic and cook for another 2 minutes
  • Add the ground beef, cook for a few minutes until browned, stirring frequently
  • Pour in the tinned tomatoes, sundried tomato paste and chopped basil, stir
  • Add a large pinch of oregano and freshly milled black pepper
  • Stir and cover
  • Simmer for approx 30 minutes, stirring occasionally
  • Make the white sauce according to packet instructions, set aside
  • Soak the Carasau bread in warm, salted water for 2 minutes, or until pliable
  • Ladle the meat mixture to cover the bottom of the dish
  • Gently lay the bread sheets over the meat
  • Lay the ricotta cheese and sliced mozzarella on top
  • Repeat the layers, finishing with the bread and cheese on top
  • Sprinkle over the parmesan cheese
  • Bake in a preheated oven 400°F/200°C/Gas mark 6 for 50 minutes, or until top is nicely browned
Cook's tips
  • If you are unable to find the Carasau bread, you can use regular pasta sheets
Equipment
  • 4 pint oven dish
  • Large non stick frying pan or wok
Shopping List
  • 1 pkt 250g/8oz Carasau “quarto di sole” Bread
  • 500g/1lb Good quality ground beef
  • 2 Tins 400g/14oz whole tomatoes
  • 1 Large onion
  • 2 Large cloves garlic
  • 2 Tbsp extra virgin olive oil
  • 1 large pinch oregano
  • 2 Large handfuls basil
  • 2 Heaped tbsp sundried tomato puree
  • Freshly ground black pepper
  • 250g/8oz Mozzarella cheese
  • 1 Tub 250g/8oz Ricotta cheese
  • 30g/1oz Parmesan cheese
  • 2 (25g) packets Savoury white sauce or Béchamel sauce
  • 1 pint semi skimmed milk

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Old 04-06-2009, 07:56 PM   #2
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La Dolce Vita Exhibition at Olympia, London--would dearly love to go, but I haven't and have never heard of that type of bread. It sounds interesting though, and your lasagna looks great. I visit your blog regularly and love it!
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Old 04-07-2009, 05:18 AM   #3
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Quote:
Originally Posted by Cooksie View Post
La Dolce Vita Exhibition at Olympia, London--would dearly love to go, but I haven't and have never heard of that type of bread. It sounds interesting though, and your lasagna looks great. I visit your blog regularly and love it!
Thanks Cooksie
I only bought 2 packets Grrrr...wish I'd known it was so good. isn't that always the case!
I'm glad you like the blog :0)...How's Texas? haven't been for a while, loved it though!
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