Pane Carasau lasagne with ragù and Sardinian pecorino cheese
PORTIONS
4
TIME
2 h
DIFFICULTY
Easy
Ingredients
8 fresh basil leaves
1.5 1 Brodo Di Came e Verdura
150 g Minced Pork
to taste Extra virgin olive oil
5 fo Sardinian Bread – Music Card
80 g Pecorino cheese
to taste Pepper
400 g Tomato Pulp
2 sprigs of parsley
to taste of Salt
100 g Fresh Pork Sausage
2 n Vegetables for Stir Fry
1 glass of white wine
100 g Vitello Tritato
1.5 1 Brodo Di Came e Verdura
150 g Minced Pork
to taste Extra virgin olive oil
5 fo Sardinian Bread – Music Card
80 g Pecorino cheese
to taste Pepper
400 g Tomato Pulp
2 sprigs of parsley
to taste of Salt
100 g Fresh Pork Sausage
2 n Vegetables for Stir Fry
1 glass of white wine
100 g Vitello Tritato
PORTIONS
4
TIME
2 h
DIFFICULTY
Easy
Ingredients
8 fresh basil leaves
1.5 1 Brodo Di Came e Verdura
150 g Minced Pork
to taste Extra virgin olive oil
5 fo Sardinian Bread – Music Card
80 g Pecorino cheese
to taste Pepper
400 g Tomato Pulp
2 sprigs of parsley
to taste of Salt
100 g Fresh Pork Sausage
2 n Vegetables for Stir Fry
1 glass of white wine
100 g Vitello Tritato
1.5 1 Brodo Di Came e Verdura
150 g Minced Pork
to taste Extra virgin olive oil
5 fo Sardinian Bread – Music Card
80 g Pecorino cheese
to taste Pepper
400 g Tomato Pulp
2 sprigs of parsley
to taste of Salt
100 g Fresh Pork Sausage
2 n Vegetables for Stir Fry
1 glass of white wine
100 g Vitello Tritato
Preparation
Make the ragu. Blanch the tomatoes, washed and scored with a cross cut, in boiling water, drip them, peel them, divide them in half, remove the seeds and cut them into cubes. Cook it. Brown the ready-made sauce with a little oil. Combine the sausage and the minced meat. Let it brown, sprinkle with the wine, let it evaporate, add the tomatoes, salt, pepper and cook for about 1 hour.
Prepara il pane. Spezzetta i fogli di pane carasau in 3-4 parti. Ammorbidiscili per circa un minuto, pochi alla volta, nel poco brodo bollente. Sgocciolali, man mano, con un mestolo forato. Completa. Mescola prezzemolo e basilico tritati al ragu. Distribuisci 3 cucchiai di ragu nella pirofila unta con poco olio. Fai gli strati , alternando pecorino. Copri con pellicola, metti in frigo.
30 minutes before serving. Bake and serve. Heat the oven to 200 ?C. Sprinkle the surface of the lasagna with the remaining grated pecorino. Drizzle them evenly with a drizzle of oil. Bake in the hot oven for about 30.
Carasau Bread recipes
