Can I use a different type of flatbread?
While pane carasau is traditional and provides a unique texture, you could experiment with other very thin, crisp flatbreads, but the authentic Sardinian experience would be altered.
BREAKFAST
Sardinian Pane Carasau with Pecorino Sardo and Honey
This simple yet elegant Sardinian breakfast highlights the unique texture of pane carasau, crisp sheep's milk cheese, and sweet honey. It's a delightful combination of savory and sweet, perfect for a quick and satisfying morning meal.
HOW TO MAKE IT
Let's cook.
01
Lightly brush both sides of each pane carasau sheet with extra virgin olive oil.
02
Heat a large dry skillet or griddle over medium heat. Place one sheet of pane carasau in the skillet and toast for 30-60 seconds per side, until lightly golden and slightly puffed. Repeat with remaining sheets.
03
Arrange the toasted pane carasau on serving plates.
04
Evenly distribute the thinly shaved or grated Pecorino Sardo over each sheet of pane carasau.
05
Drizzle generously with Sardinian honey. If desired, sprinkle with a pinch of freshly ground black pepper for a subtle kick. Serve immediately.
About This Recipe
This simple yet elegant Sardinian breakfast highlights the unique texture of pane carasau, crisp sheep's milk cheese, and sweet honey. It's a delightful combination of savory and sweet, perfect for a quick and satisfying morning meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can lightly warm the honey before drizzling. This makes it flow more easily and enhances its aroma. Ensure your pane carasau is fresh for the best crisp texture.
Easy Substitutions
If Pecorino Sardo is unavailable, a good quality Pecorino Romano or even a sharp aged cheddar can be used, though the flavor profile will differ. Any good quality floral honey can replace Sardinian honey. For a dairy-free option, omit the cheese and use a plant-based honey alternative.
Storage & Reheating
This dish is best enjoyed immediately. Pane carasau can be stored in an airtight container at room temperature for several days to maintain its crispness. Once assembled, it does not store well.
Serving Suggestions
Serve this Sardinian breakfast with a strong espresso or a cup of herbal tea. It pairs wonderfully with fresh figs or grapes for a touch of fruitiness. A small side of cured meats, like prosciutto, could also complement the flavors. Enjoy it as a light breakfast or a sophisticated appetizer.
Common Mistakes
Over-toasting the pane carasau can make it brittle and burnt; toast just until lightly golden. Using too much olive oil can make the bread greasy instead of crisp. Not serving immediately will result in the pane carasau losing its crispness as the cheese and honey soften it. Using cold, hard cheese can make it difficult to shave or grate evenly; allow cheese to come to room temperature slightly.
Frequently Asked Questions
What is Pecorino Sardo?
Pecorino Sardo is a firm, salty sheep's milk cheese from Sardinia, similar to Pecorino Romano but often milder and less pungent.
Can I prepare this ahead of time?
It's best to assemble and serve this dish immediately to enjoy the crispness of the pane carasau and the fresh flavors. You can toast the pane carasau sheets a bit in advance and store them airtight, then assemble just before serving.
MORE TO KNOW
Pane carasau, also known as 'carta da musica' (music paper bread), is a traditional Sardinian flatbread known for its extremely thin and crisp texture. It's typically made from durum wheat semolina, water, salt, and yeast. Its unique characteristic is its ability to stay fresh for a long time, making it a staple for shepherds in Sardinia. When lightly toasted, it becomes even more delicate and flavorful, providing the perfect canvas for rich cheeses and sweet honey.
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