Ratatuia with Pane Carasau lasagne
PORTIONS
4
PREPARATION
55 Min
COOKING
25 Min
DIFFICULTY
Easy
Ingredients
1 clove Garlic
30 gr Basil
1 Carrot
1 onion
150 g green beans
30 gr Grana Padano
1 Aubergine
to taste Extra virgin olive oil
30 gr Basil
1 Carrot
1 onion
150 g green beans
30 gr Grana Padano
1 Aubergine
to taste Extra virgin olive oil
PORTIONS
4 Min
PREPARATION
55 Min
COOKING
25 Min
DIFFICULTY
Easy
Ingredients
1 clove Garlic
30 gr Basil
1 Carrot
1 onion
150 g green beans
30 gr Grana Padano
1 Aubergine
to taste Extra virgin olive oil
160 g Pane Sardo – Carta Musica
1 n Patate
1 n Peperoncino
2 n Peperoni
20 g Pinoli
to taste of Salt
1 n Zucchine
30 gr Basil
1 Carrot
1 onion
150 g green beans
30 gr Grana Padano
1 Aubergine
to taste Extra virgin olive oil
160 g Pane Sardo – Carta Musica
1 n Patate
1 n Peperoncino
2 n Peperoni
20 g Pinoli
to taste of Salt
1 n Zucchine
Preparation
Blend the basil with the pine nuts, garlic, salt, parmesan and 4 tablespoons of oil in a blender. Cut all the vegetables into pieces and brown them in a saucepan with 3 tablespoons of oil; season with salt and chilli, cover and cook over low heat for 20-25 minutes.
Divide the bread into 12 pieces and sprinkle them with warm water; arrange 4 pieces on as many plates, distribute a quarter of the pesto and vegetables on top and continue layering bread, pesto and vegetables until all the ingredients are used up.
Carasau Bread recipes
