les
Sous Chef
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
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
- 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
- If you are unable to find the Carasau bread, you can use regular pasta sheets
- 4 pint oven dish
- Large non stick frying pan or wok
- 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
