Author Topic: Pane Carasau - Sardinian Flatbread  (Read 193 times)

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Offline crkoller

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Pane Carasau - Sardinian Flatbread
« on: November 24, 2013, 08:24:35 PM »
I know pane carasau (roughly translates to sheet music bread) isn't pizza (its a sardinian flatbread), but it is usually made with a WFO so I figured I would ask if anyone has any experience making it. I have seen some recipes that require yeast and others that don't. Seems like a fun side project to work on because it looks like it takes some skills to get it right.

Video:


Offline gabaghool

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Re: Pane Carasau - Sardinian Flatbread
« Reply #1 on: December 07, 2013, 01:22:55 PM »
What a BEAUTIFUL video!!  These are the type of videos that make me so proud of my heritage......

Believe it or not, a nomadic way of life is still fairly common in Sardinia, especially in the interior part of the island, with no blue waters to tempt developers.  This bread was designed to be baked, wrapped and carried with a sheapard  for days, if not weeks.   I also noticed that fact that some called for yeast and others didn't.  These women make it all look so easy......not so easy if y our doing it the first time.

Thank you so much for this video.  I've done the bread a few times......don't know it it came out the way it was meant to, but it was delicious, none the less.  The skins WILL blow out like a balloon, as long as they are thin enough, yeast or no yeast....simply through steam. I love the way they split it it two ....its just a really cool product.

Ive used this bread to make a classic sardinian dish in which you layer the bread, dipped briefly in a liquid of choice, with a simple tomato sauce, a fresh cracked egg and an aggressive grated sheeps cheese, i think they call it pane frattau......excellent.   Pretty fool proof....but, as with just about ALL italian recipes (even though sardinians don't consider themselves italian) the recipe varies tremendously........

Offline stonecutter

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Re: Pane Carasau - Sardinian Flatbread
« Reply #2 on: December 07, 2013, 02:32:25 PM »
I have been planning to make pane carasau in my wfo ever since seeing it made on a No Reservations episode. Thanks for the vid, haven't seen much about the process besides the show.
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When we build, let us think that we build for ever.
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Offline stonecutter

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Re: Pane Carasau - Sardinian Flatbread
« Reply #3 on: December 07, 2013, 04:55:37 PM »
This is the clip I saw....

http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
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Offline crkoller

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Re: Pane Carasau - Sardinian Flatbread
« Reply #4 on: December 11, 2013, 08:31:01 PM »
I either of you guys try it definitely post on the experience. I'm anxious to try it as it looks like a cool technique and a flavorful product

Offline stonecutter

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Re: Pane Carasau - Sardinian Flatbread
« Reply #5 on: December 12, 2013, 05:55:50 AM »
I need to look around for a good recipe.   I've watched the video you posted a bunch...those woman are masters at the forno...no wasted movements, and everything they do is second nature it seems.

Gabaghool....have you made this in a wfo?
« Last Edit: December 12, 2013, 04:12:57 PM by stonecutter »
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline gabaghool

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Re: Pane Carasau - Sardinian Flatbread
« Reply #6 on: December 12, 2013, 11:07:12 AM »
No....ive used a 120000 btu pizza oven....on stones.....i would imagine a wood fired oven would be far superior.......

Offline jkb

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Re: Pane Carasau - Sardinian Flatbread
« Reply #7 on: December 13, 2013, 11:11:35 AM »
This is the clip I saw....



That Sardinia episode is probably my favorite that Bourdain's done.
« Last Edit: December 13, 2013, 11:13:34 AM by jkb »

Offline stonecutter

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Re: Pane Carasau - Sardinian Flatbread
« Reply #8 on: December 13, 2013, 07:07:46 PM »
Mine too... I have it saved on my dvr
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin


 

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