Salad with ricotta and carasau bread
PORTIONS
4
PREPARATION
15 Min
DIFFICULTY
Easy
Ingredients
4 sheets of Sardinian bread
250 gr ricotta cheese
8 Sardinian cherry tomatoes
1 chili pepper
1 bunch of rocket
6 tablespoons extra virgin olive oil
to taste Origan
to taste Salt
250 gr ricotta cheese
8 Sardinian cherry tomatoes
1 chili pepper
1 bunch of rocket
6 tablespoons extra virgin olive oil
to taste Origan
to taste Salt
PORTIONS
4
PREPARATION
15 Min
DIFFICULTY
Easy
Ingredients
4 sheets of Sardinian bread
250 gr ricotta cheese
8 Sardinian cherry tomatoes
1 chili pepper
1 bunch of rocket
6 tablespoons extra virgin olive oil
to taste Origan
to taste Salt
250 gr ricotta cheese
8 Sardinian cherry tomatoes
1 chili pepper
1 bunch of rocket
6 tablespoons extra virgin olive oil
to taste Origan
to taste Salt
Preparation
Prepare the seasoning. Pour 6 tablespoons of extra virgin olive oil into a concave plate, add a pinch of oregano crumbled between your fingers, a pinch of salt and 1 fresh spicy chilli pepper washed, dried, cut into small pieces and removed from most of the seeds.
Season the bread. Moisten 4 sheets of carasau bread by brushing them with cold water so as to soften them slightly, then divide them into 3-4 parts. Place them on the plate with the seasoning, turning them a couple of times so that all the pieces are well coated. Cover with aluminum foil and leave to flavor for a few minutes.
Cut the vegetables. Wash 8 tomatoes and cut them into even wedges. Clean a bunch of arugula, wash it and dry it in a salad spinner. Chop the larger leaves and leave the small ones whole.
Complete. Divide the bread between 4 plates, add the tomatoes and rocket, season with salt and complete with flakes of ricotta. Bring to the table. Pour the extra virgin olive oil in which the sheets of music paper were flavored onto the salad with ricotta and carasau bread and serve.
Carasau Bread recipes
