Carasau bread pie with pecorino and rolled bacon
PORTIONS
2
PREPARATION
10 Min
COOKING
10 Min
TIME
10 Min
DIFFICULTY
Easy
Ingredients
Carasau bread
Grated pecorino
Sliced rolled bacon
Beef broth
Grated pecorino
Sliced rolled bacon
Beef broth
PORTIONS
2
PREPARATION
10 Min
COOKING
10 Min
TIME
20 Min
DIFFICULTY
Easy
Ingredients
Carasau bread
Grated pecorino
Sliced rolled bacon
Beef broth
Grated pecorino
Sliced rolled bacon
Beef broth
Preparation
Prepare the ingredients. Remove the rind from 250 g of pecorino cheese and cut it into thin flakes. Rinse 2 sprigs of rosemary, dry them and cut out the needles. Arrange 100 g of carasau bread in sheets on a work surface and break them into pieces with your hands, so as to obtain rather large pieces.
Arrange 2-3 slices of bread in the center of 4 saucers, layer a few flakes of pecorino and sprinkle with freshly ground pepper and a few rosemary needles. Continue with the layers.
Repeat the operation, forming about 3 layers of bread, pecorino, rosemary and pepper, finishing with the bread.
Repeat the operation, forming about 3 layers of bread, pecorino, rosemary and pepper, finishing with the bread.
Transfer the saucers under the oven grill for about 1-2 minutes, until the carasau bread has become crunchy and the pecorino has slightly melted. Drizzle the millefeuille with a drizzle of honey, sprinkle them with a few rosemary needles and plenty of ground pepper and serve.
Carasau Bread recipes
