{"id":3181,"date":"2025-08-04T15:15:39","date_gmt":"2025-08-04T15:15:39","guid":{"rendered":"https:\/\/www.polygonspace.it\/sulaore\/?post_type=ricetta&#038;p=3181"},"modified":"2025-10-29T16:32:04","modified_gmt":"2025-10-29T15:32:04","slug":"torretta-di-pane-carasau-prosciutto-crudo-e-basilico","status":"publish","type":"ricetta","link":"https:\/\/sulaore.it\/en\/ricetta\/torretta-di-pane-carasau-prosciutto-crudo-e-basilico\/","title":{"rendered":"Carasau bread tower, raw ham and basil"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Cut the tomato into thin slices, after washing and drying it. If you can't find beef heart you can opt for the simpler salad tomatoes. Wash and dry the basil leaves.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Break the carasau bread into 3 discs of approximately 18-20 cm in diameter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the first disc on the plate, then arrange the tomato, a drizzle of EVO oil, the raw ham, the shredded stracchino and the basil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Repeat 3 times, finishing the ingredients.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Complete with the balsamic vinegar glaze and more EVO oil.<\/p>","protected":false},"template":"","class_list":["post-3181","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Torretta di pane carasau prosciutto crudo e basilico - Sulaore<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sulaore.it\/en\/ricetta\/torretta-di-pane-carasau-prosciutto-crudo-e-basilico\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Torretta di pane carasau prosciutto crudo e basilico - Sulaore\" \/>\n<meta property=\"og:description\" content=\"Tagliare a fettine sottili il pomodoro, dopo averlo lavato e asciugato. Se non trovate il cuore di bue potete optare per i pi\u00f9 semplici pomodori da insalata. Lavare e asciugare le foglie di basilico. Rompere il pane carasau ricavando 3 dischi di circa 18-20 cm di diametro. 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