Home » Carasau bread baskets with baked vegetable ratatouille

Carasau bread baskets with baked vegetable ratatouille

by Ada Parisi
5 min read

Another dish with my beloved vegetables: today a ratatouille of potatoes, Eggplant, Onion, Zucchini and peppers, flavored with a little’ fresh marjoram and served in baskets of bread carasau (the typical bread of Sardinia). So, They eat both the content, both the container! To cook vegetables you have two alternatives: The fried braised can do or you can bake. I give you the recipe of the second version: It is lighter and easy to do, just cut all the vegetables and bake. But I must say honestly that the colors stand out more if the vegetables are fried, and each separately, not together. And fries are also tasty, although fatter. What I tell you to do?

Ingredients for 4 people:

  • 1 red bell pepper
  • 1 yellow pepper
  • 3 medium potatoes yellow paste
  • 2 green Zucchini
  • 1 eggplant purple or black
  • 1 big onion
  • 20 cherry tomatoes
  • extra virgin olive oil: to taste
  • salt and pepper: to taste
  • fresh herbs (Marjoram, oregano, Rosemary, Thyme): to taste
  • 2 sheets of carasau bread
  • water: to taste
  • 4 cocotte or bowls or containers that go in the oven

Preheat oven to 200 degrees ventilated. Wash potatoes, peel and cut into cubes. Wash, cleaned and cut into pieces the peppers also, eggplant, the zucchini. I recommend you cut larger pieces zucchini and peppers, Baking less, and in smaller pieces potatoes and eggplant, that require a longer cooking time: thanks to the different dimensions, all vegetables will be cooked at the same time. Slice in not too thin slices onion. Wash the tomatoes and halve them taking care to remove the vegetation water.

Evenly distribute the vegetables on a baking sheet (usatene a big as any bakery, because the cook vegetables better if arranged on a single layer), season with salt, pepper and drizzle of extra virgin olive oil, stirring carefully all. Spread the vegetables herbs and bake for 30 minutes stirring occasionally vegetables on baking sheet. Before you pull out the ratatouille from the oven to check the salt and possibly adjust the pot and move the vegetables to the grill for 5 minutes in order to form a crispy crust.

While intiepidiscono vegetables, prepare baskets of bread carasau: arrange on the worktop sheets carasau and wet them uniformly and thoroughly with cold water (I use a pastry brush). Let them rest until they soften, then divide in half and rifilarli so as to obtain 4 rounds of 30 centimeters diameter about. Put on a baking sheet upside down 4 cocotte. Grease well the top and all sides with olive oil, helping with a pastry brush. Arrange on each cocotte a sheet carasau, so that the edges are protruding from the cocotte. Bake at 200 degrees for 3-5 minutes. I suggest you check cooking, remaining in front of the oven, because when the water has evaporated, carasau bread will burn immediately. Then, you have to control your cooking. When cooked, churn and pull gently carasau by cocotte.

To serve: fill baskets of bread carasau with ratatouille, garnish with the leaves of herbs and serve, accompanying vegetables with other sheets of bread carasau.

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Letizia 2 November 2015 - 14:39

Hi Ada, I tried to remake this recipe but I had problems with the bread, Once you softened fragments and if the bathroom less, It remains hard and I can not shape it. doing something wrong?

Ada Parisi 2 November 2015 - 14:53

Hi Lala, I do not do anything more than what I wrote. Using a normal carasau, supermarket. He lay on a sheet of parchment paper, the bath evenly with water and let stand a few minutes so that to soak well. Then I put on a bowl and oven. You do not have to wet it too, otherwise it soaks, nor too little else breaks. Bagna the right and wait for the water do its job. Let me know. ADA

Letizia 8 November 2015 - 11:40

Thanks for the reply Ada, try again!

Ada Parisi 8 November 2015 - 17:56

Let me know Letizia!

Simona November 25, 2013 - 18:14

Hello!Excuse the ignorance…where do I find carasau?
p.s: I live in Sicily!

Sicilians creative in the kitchen November 25, 2013 - 18:17

Hello Simona! Siciliana too that joy! Then, carasau you should find it, least, in large supermarkets between products on a regional brand, Conad type area or delicatessens some relief. You can also order it online in the shop with Sardinian products, It lasts very long because it is dehydrated. You can replace it with the phyllo dough, Also this is the very large supermarkets are in the counter fridge and use it upside down, oiling a cocotte, putting on more sheets of phyllo staggered paper and firing at 200 degrees for approximately 10 minutes. Then detached from the casserole and is an excellent container. I hope this was helpful, ADA

Donatella 9 August 2018 - 13:06

Now in supermarkets often found

Silvia October 16, 2013 - 20:21

beautiful idea to serve this vegetable side dish!

Sonia October 16, 2013 - 19:11

What a great idea! very original and beautiful photos! Give me a few goes.. so I don't cook ;-) dear kisses

Giulia October 16, 2013 - 15:20

offering delicious idea!! and then you said already cm carasau bread is very versatile ^ _ ^ kisses

Sicilians creative in the kitchen October 16, 2013 - 15:24

Hello Giulia! But thanks! At home we have stocks of carasau, Having regard to the 'sarditudine’ My companion… and plenty stimulates the imagination!


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