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.
Carasau Bread recipes
