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Old 05-19-2012, 02:31 PM   #1
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Sardinia: Carta di Musica Crisp Bread

Good Afternoon,

The mountainous island of Sardinia is a place unto itself, far far away from cosmopolitan modern Italia. While the northeastern coast glitters with fashionable hotels, much of the islandīs interior is ageless and untouched by tourists. Remote villages with clusters of dairies, pastoral lands and farms profoundly steeped in their long held culinary traditions and local product fabricating.

Shepherds are still seasoning their meats with herbs myrtle and wild fennel and roast them over open fires. Village women are still using wood burning ovens to make the flat disks called Carta di Musica, unleavened bread called pane carasau or music sheet bread, eaten fresh or dried.

CARTA DI MUSICA

The Italian name denotes music sheet because this bread comes in thin, unleavened leaves and often develops lengthwise cracks that appear to have the staff of musical notes.

This Sardinian crisp bread comes from Panifico ( Bakery ) Giulio Bulloni:

Makes 8 Disks ...

2 cups whole wheat pastry flour
2 cups semolina flour
1 1/2 tsps. salt
1 1/2 cups luke warm water

1. combine 1st three ingredients in large bowl
2. slowly mix in enough luke warm water to form a moist soft dough
3. knead in a bowl until the dough is no longer sticky
4. knead the dough on floury surface until smooth 15 mins.
5. cover with plastic and let stand at room temperature at least 1 hour and 20 mins.
6. preheat oven to 450 farenheit
7.very lightly dust 2 large baking sheets with the whole wheat pastry flour
8. divide dough into 8 equal pieces
9. take one disk and roll out to 13 Inches round, lifting and turning often
10. transfer to baking sheet
11. bake until the edges begin to turn up and bread is still malleable 2 to 3 mins.
12. turn bread over and bake until it bubbles in spots and is golden 3 to 4 mins. longer
13. transfer to cool
14. brush the the Evoo all over the disk and sprinkle with sea salt
14. repeat with the covered remaining dough

*** remove the covering of plastic and repeat process for the other 7 disks

*** serve with charcuterie and cheese and of course, a good glass of Italian wine. Enjoy.

Margi Cintrano.

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Old 05-20-2012, 04:19 AM   #2
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Quote:
Originally Posted by Margi Cintrano View Post
Good Afternoon,

The mountainous island of Sardinia is a place unto itself, far far away from cosmopolitan modern Italia. While the northeastern coast glitters with fashionable hotels, much of the islandīs interior is ageless and untouched by tourists. Remote villages with clusters of dairies, pastoral lands and farms profoundly steeped in their long held culinary traditions and local product fabricating.

Shepherds are still seasoning their meats with herbs myrtle and wild fennel and roast them over open fires. Village women are still using wood burning ovens to make the flat disks called Carta di Musica, unleavened bread called pane carasau or music sheet bread, eaten fresh or dried.

CARTA DI MUSICA

The Italian name denotes music sheet because this bread comes in thin, unleavened leaves and often develops lengthwise cracks that appear to have the staff of musical notes.

This Sardinian crisp bread comes from Panifico ( Bakery ) Giulio Bulloni:

Makes 8 Disks ...

2 cups whole wheat pastry flour
2 cups semolina flour
1 1/2 tsps. salt
1 1/2 cups luke warm water

1. combine 1st three ingredients in large bowl
2. slowly mix in enough luke warm water to form a moist soft dough
3. knead in a bowl until the dough is no longer sticky
4. knead the dough on floury surface until smooth 15 mins.
5. cover with plastic and let stand at room temperature at least 1 hour and 20 mins.
6. preheat oven to 450 farenheit
7.very lightly dust 2 large baking sheets with the whole wheat pastry flour
8. divide dough into 8 equal pieces
9. take one disk and roll out to 13 Inches round, lifting and turning often
10. transfer to baking sheet
11. bake until the edges begin to turn up and bread is still malleable 2 to 3 mins.
12. turn bread over and bake until it bubbles in spots and is golden 3 to 4 mins. longer
13. transfer to cool
14. brush the the Evoo all over the disk and sprinkle with sea salt
14. repeat with the covered remaining dough

*** remove the covering of plastic and repeat process for the other 7 disks

*** serve with charcuterie and cheese and of course, a good glass of Italian wine. Enjoy.

Margi Cintrano.
bentornatomargi
i first ate these when i was holidaying with bolas on sardinia years ago.delicious as you say.delighted to see that marks & spencer have started selling packs of "mini" carta di musica(about the size of a poppadom)over here,on their specialist food section.just as good,but would be better with some sardinian sun!
harry
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Old 05-20-2012, 05:52 AM   #3
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Harry: Pleased to hear M&S is carrying

Good Morning Harry,

Firstly, I was very disappointed when back in 2000 or 1999, Marks and Spencer closed its Serrano Store, in the Madrid Capital and The El Corte Ingles Department Store bought them out.

Their Food Department was wonderful. They had Indian, Thai, Turkish, Japanese, Greek, Swiss & Austrian, German, French, Belgian, Scandinavian, The British Isles etcetra., all very well represented. My unsweetened Lemon Curd and
the those British Cakes ...

Carta di Musica: It is quite a nice unleavened bread variety in any size, mini or large music sheets. I love cracker breads as a pickie with cheese and / or charcuterie.

I can just imagine you and Bolas on those lovely Sardinian Beaches, having a blast with the ladies ! THOSE WERE THE DAYS ... Yes ?

Sardinia is one of my favorite parts of Italia ... we always have a wonderful time ... We have established some wonderful social friends and I have developed quite a good circle of journalism contacts as well. We were going to buy an apartment on the island, however, prices were quite prohibitive so we decided on Gargano, Puglia ... we found a deal we could not turn down.

Ciao.
Many thanks for your post.
Margi. Cintrano.
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Old 05-20-2012, 06:21 AM   #4
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Originally Posted by Margi Cintrano View Post
Good Morning Harry,

I can just imagine you and Bolas on those lovely Sardinian Beaches, having a blast with the ladies ! THOSE WERE THE DAYS ... Yes ?



Ciao.
Many thanks for your post.
Margi. Cintrano.
they were indeed & still are for me margi.whilst bolas is happily married to the gorgeous madge,i continue my search.not looking too hard in case i find the right lady too soon....that would never do.....the search & the sampling,as with food,is such good fun....!
harry
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Old 05-20-2012, 06:35 AM   #5
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Harry: Prefer Playing The Field ?

Harry,

Are you telling me that at this moment in time, that you prefer playing the field verses settling down with one ?

Yes, I have to say, Bolas looks like quite a blast and a content & happy chap.

I am a believer in, do NOT get hitched unless it is a person that you truly have common bonds & interests with and that you both wish to share the best of life together. Otherwise, you can get a flat mate who pays half the rent / mortgage ! and gives a perk or two !

Enjoy the rest of the wkend.

Margi.



Have a nice Sunday.
Margi.
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Old 05-20-2012, 06:45 AM   #6
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Friends with benefits

Quote:
Originally Posted by Margi Cintrano View Post
Harry,

Are you telling me that at this moment in time, that you prefer playing the field verses settling down with one ?

Yes, I have to say, Bolas looks like quite a blast and a content & happy chap.

I am a believer in, do NOT get hitched unless it is a person that you truly have common bonds & interests with and that you both wish to share the best of life together. Otherwise, you can get a flat mate who pays half the rent / mortgage ! and gives a perk or two !

Enjoy the rest of the wkend.

Margi.



Have a nice Sunday.
Margi.
now we're talkin' margi.embarked on the "friends with benefits" route a few years ago,fits in with my work/life balance,leaves me free as a bird & works for me......wouldn't move either of them in though,oh no,couple of visits a week each is just fine..............
harry
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Old 05-20-2012, 06:52 AM   #7
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Harry,

Bachelorhood is a fine lifestyle ... If you have not met a woman that you wish to share your life with on a day in, day out basis, then, it is better to live singledom ...

If The Vet was not who he is, I too, would NOT wish to be married to a Mister Wrong ! That is simply a horror ...

Two people arguing and lashing out at each other, for culture differences and viewpoint differences is just a wasted life time of hell ... or staying together just for children etcetra ... WRONG WRONG WRONG ...

Enjoy and keep your open mind ... Looks like you are a cool & vital dude, and alot of fun ... And, I bet a good friend too.

Ciao.
Margi.
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Old 05-20-2012, 07:03 AM   #8
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Quote:
Originally Posted by Margi Cintrano View Post
Harry,

Bachelorhood is a fine lifestyle ... If you have not met a woman that you wish to share your life with on a day in, day out basis, then, it is better to live singledom ...

If The Vet was not who he is, I too, would NOT wish to be married to a Mister Wrong ! That is simply a horror ...



Ciao.
Margi.
if the vet was not who he is,i'd probably be paying you a visit in madrid........!
now,anyone reading this thread will probably be wondering"how the hell did we get from carta di musica to friends with benefits?" but that's the beauty of food...half the enjoyment is the meal,the other half the conversation!
enjoy!
harry
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Old 05-20-2012, 08:13 AM   #9
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Harry,

I shall take this as a lovely compliment !

Threads and posts tend to cover alot of ground !

I do agree with you that conversation is a sure plus on any forum ... Otherwise, we could just type recipes, Chef Interviews and Restaurant Reviews ... I do that professionally.

The part I enjoy the most is the exchange, the conversation and the two way learning.

Kind regards.
Margi.
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Old 05-20-2012, 11:19 AM   #10
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Originally Posted by Margi Cintrano View Post
Harry,

I shall take this as a lovely compliment !

Threads and posts tend to cover alot of ground !

I do agree with you that conversation is a sure plus on any forum ... Otherwise, we could just type recipes, Chef Interviews and Restaurant Reviews ... I do that professionally.

The part I enjoy the most is the exchange, the conversation and the two way learning.

Kind regards.
Margi.
compliment intended!
restaurant critique eh? how fantastic!
my favs over here are jay rayner,matthew fort & charles campion...all share the same dry sense of humour which i guess softens the blow of a damning review..........
harry
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