Baskets of Carasau bread filled with fregola
PORTIONS
4
PREPARATION
60 Min
COOKING
25 Min
TIME
1 h, 25 Min
DIFFICULTY
Easy
Ingredients
2 leaves of Carasau bread
200g Sardinian fregola
300g crab meat
2 aubergines
150g grated pecorino cheese
200ml fresh cream
Extra virgin olive oil
Garlic
Salt
Parsley
200g Sardinian fregola
300g crab meat
2 aubergines
150g grated pecorino cheese
200ml fresh cream
Extra virgin olive oil
Garlic
Salt
Parsley
PORTIONS
4
PREPARATION
60 Min
COOKING
25 Min
TIME
1 h, 25 Min
DIFFICULTY
Easy
Ingredients
2 leaves of Carasau bread
200g Sardinian fregola
300g crab meat
2 aubergines
150g grated pecorino cheese
200ml fresh cream
Extra virgin olive oil
Garlic
Salt
Parsley
200g Sardinian fregola
300g crab meat
2 aubergines
150g grated pecorino cheese
200ml fresh cream
Extra virgin olive oil
Garlic
Salt
Parsley
Preparation
You will need some crème caramel moulds, a pair for each person. Pour some water into a flat plate and gently wet the sheets of carasau bread. It must be soft enough to work with but must not break down. Line the molds and bake them with the grill function at 180°. Check the cooking. The bread should become crunchy again and the edges should brown a little.
Heat oil and garlic in a pan, add the fregola and toast it for a couple of minutes. Add the crab meat. Ideal would be fresh crab and consequently fish stock but you can also use quality crab meat and wet the fregola with the preservation liquid. Bring to half cooking.
Wash the aubergines, peel them and cut them into small pieces. Cook in a pan with heated oil, add salt. They should be soft but golden. Mix the fresh cream well and add the grated pecorino.
Component the baskets by placing the fregola first, then the aubergines and finally cover with a little pecorino cream. Bake in a hot oven at 180° for 15 minutes while gratinating.
Carasau Bread recipes
