Baking tray of Carasau Bread and peppers
PORTIONS
6
PREPARATION
1 h e 10 min
DIFFICULTY
Easy
Ingredients
400 g growth
250 g Sardinian bread - music paper
80 gr Pecorino cheese
2 red pepper
2 yellow pepper
1 bunch thyme
1 clove garlic
to taste of basil
to taste of olive extra virgin olive oil
to taste Salt
to taste of pepper
250 g Sardinian bread - music paper
80 gr Pecorino cheese
2 red pepper
2 yellow pepper
1 bunch thyme
1 clove garlic
to taste of basil
to taste of olive extra virgin olive oil
to taste Salt
to taste of pepper
PORTIONS
6
PREPARATION
1 h e 10 Min
DIFFICULTY
Easy
Ingredients
400 g growth
250 g Sardinian bread - music paper
80 gr Pecorino cheese
2 red pepper
2 yellow pepper
1 bunch thyme
1 clove garlic
to taste of basil
to taste of olive extra virgin olive oil
to taste Salt
to taste of pepper
250 g Sardinian bread - music paper
80 gr Pecorino cheese
2 red pepper
2 yellow pepper
1 bunch thyme
1 clove garlic
to taste of basil
to taste of olive extra virgin olive oil
to taste Salt
to taste of pepper
Preparation
Wash the 4 peppers, remove the stem, seeds and internal white veins, and cut them into slices 3-4 cm wide. Heat a drizzle of extra virgin olive oil in a pan with a clove of garlic, which you will remove when it starts to color and add the peppers: salt, cover and cook for 15 minutes.
Grease a baking dish with oil and fill it with alternating layers of carasau bread, quickly soaked in warm water, peppers, pieces of crescenza, grated pecorino, a few leaves of basil and thyme. Finish with peppers, crescenza and pecorino and drizzle with a drizzle of oil. Bake at 200° for 25 minutes.
When the surface is golden and the cheese inside has melted, remove the pan of carasau bread and peppers from the oven and serve the dish hot.