Margi Cintrano
Washing Up
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 island´s 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.
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 island´s 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.
