Pane Carasau
Unleavened bread. Sardinia, Italy
Pane Carasau is quintessentially Sardinian. As part of the island’s heritage and cuisine this crisp flat-bread was originally double-baked to sustain freshness. Pane Carasau’s longevity allowed a traditional shepherd a comforting treat while his sheep also grazed in the luscious mountain pastures. The shepherd would enjoy the Pane Carasau with a hard sheep’s cheese, such as Pecorino Sardo. You can also enjoy them with cheese as an interesting alternative to crackers. Store in an air-tight container and consume within three weeks. Should you have some left over why not sprinkle with herbs, drizzle with olive oil and warm them in the oven. Delicious!
From June to November many shepherds in Sardinia still embark on the 'transhumance' which sees the moving of livestock to higher, cooler pastures. This annual ritual dates back to Roman times and, despite the arrival of 4 wheel drives, often sees shepherds away from home for weeks on end. Fresh bread is out of the question and one of their staple foods during this time is the traditional Sardinian bread, pane carasau. Almost like a popodum, the crisp round sheets of unleavened bread are used in all kinds of ways. To make Pane Frattau sheets are softened in stock. Before serving they are spread with a tomato sauce, grated pecorino and a lightly poached egg is placed in the centre. Egg and sauce are then mixed together and the whole thing folded like a pancake. |
