Can I make this recipe ahead of time?
While the roasted vegetables can be prepared a day in advance, the final assembly and baking should be done just before serving to maintain the crispness of the Pane Carasau.
LUNCH
Sardinian Pane Carasau with Roasted Vegetables and Pecorino
This recipe transforms the crisp Sardinian flatbread, Pane Carasau, into a delightful and satisfying lunch. Layered with tender roasted vegetables and sharp Pecorino cheese, it offers a taste of Sardinia's rustic charm.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F (200°C).
02
On a baking sheet, toss the sliced zucchini, red bell pepper, and halved cherry tomatoes with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
03
Roast the vegetables for 15-20 minutes at 400°F (200°C), or until tender and slightly caramelized. Remove from the oven.
04
Lightly brush one side of each Pane Carasau sheet with a little olive oil. Place 2 sheets on a clean baking sheet.
05
Distribute half of the roasted vegetables evenly over the two Pane Carasau sheets. Sprinkle with half of the shredded Pecorino cheese.
06
Top with the remaining two Pane Carasau sheets, then layer with the rest of the roasted vegetables and Pecorino cheese.
07
Return the baking sheet to the oven and bake for 5-7 minutes at 400°F (200°C), or until the cheese is melted and bubbly and the Pane Carasau is lightly toasted.
08
Carefully remove from the oven, sprinkle with fresh chopped basil, and serve immediately.
About This Recipe
This recipe transforms the crisp Sardinian flatbread, Pane Carasau, into a delightful and satisfying lunch. Layered with tender roasted vegetables and sharp Pecorino cheese, it offers a taste of Sardinia's rustic charm.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of dried oregano or a clove of minced garlic to the vegetables before roasting. You can also drizzle a little balsamic glaze over the finished dish for a touch of sweetness and acidity.
Easy Substitutions
Feel free to use other quick-cooking vegetables like thinly sliced eggplant or mushrooms. If Pecorino Sardo is unavailable, a good quality Pecorino Romano or even Parmesan can be used. For a vegetarian option, omit the cheese or use a plant-based alternative.
Storage & Reheating
This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the Pane Carasau will lose its crispness. Reheat gently in a dry pan or oven until warmed through.
Serving Suggestions
Serve this Sardinian Pane Carasau with a simple green salad dressed with lemon vinaigrette. A glass of crisp Vermentino wine would complement the flavors perfectly. For a heartier meal, pair it with a side of cured meats like prosciutto. It also makes an excellent appetizer cut into smaller squares.
Common Mistakes
Over-roasting the vegetables can make them mushy; aim for tender-crisp. Over-baking the Pane Carasau can make it too hard and difficult to eat; watch for golden edges and melted cheese. Not seasoning the vegetables adequately will result in a bland dish; ensure they are well-coated with oil, salt, and pepper. Using too much olive oil on the Pane Carasau can make it greasy; a light brush is sufficient.
Frequently Asked Questions
What if I can't find Pane Carasau?
While Pane Carasau is ideal, you could try using a very thin, crisp flatbread or even large, thin crackers as a substitute, though the texture will be different.
Can I add meat to this dish?
Yes, thinly sliced prosciutto or crumbled cooked sausage would be delicious additions, added with the vegetables before the final bake.
Is this dish spicy?
No, this recipe is not spicy. You can add red pepper flakes to the vegetables if you prefer a little heat.
MORE TO KNOW
Pane Carasau, also known as 'carta da musica' (music paper), is a traditional Sardinian flatbread known for its extreme thinness and crisp texture. It's typically made from durum wheat flour, 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 preparing this dish, handle the Pane Carasau gently as it can be fragile. A light brush of olive oil helps to soften it slightly and prevent it from becoming too brittle during baking, allowing it to absorb the flavors of the roasted vegetables and cheese beautifully.
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