Home » Carasau bread rolls with tuna and Zucchini

Carasau bread rolls with tuna and Zucchini

by Ada Parisi
12348 views 5 min read

A cool finger food, preparing in advance and perfect for an aperitif on a warm summer evening: carasau bread rolls, stuffed with Grilled Zucchini and a cream of tuna and mayonnaise, flavored with orange. Carasau bread, crunchy and good with just a splash of olive oil and a little’ of salt, is actually a very versatile ingredient and, If lightly moistened, can’ take any form. Even to a roll. The carasau occurs in thin sheets circulars, integers, have a diameter of about 40 cm and a weight of 50 grams each. For this recipe I used the entire sheet divided into four parts. As for stuffing, You can have fun customizing it as you like.

Ingredients for 4 people:

  • a sheet of carasau bread
  • 3-4 Roman Zucchini (those with flower)
  • 300 grams of tuna fish in oil (drained weight)
  • the juice of half an orange
  • salt and pepper: to taste
  • a handful of fresh mint
  • ground roasted hazelnuts as required
  • extra virgin olive oil as required
  • 150-200 grams of mayonnaise

Slice the zucchini with the mandolin in 3 mm thickness. Grease the grill with a little oil and grill the zucchini. Then, set them aside to Marinate with a drizzle of olive oil, Salt, pepper and mint leaves. Put the tuna in a bowl and reduce it to a pulp with a fork (don't flutter because I prefer a more solid consistency), combining the mayonnaise, and the orange juice until creamy soft but dense.

Put the carasau bread on a cutting board, divide it into four segments and, with a brush, Sprinkle evenly with water the leaves in order to soften them: Let them rest for a few minutes so that absorb water becoming flexible, without the risk of breaking when they are in coils.

Spreading over the entire surface of the slice of bread mixture of tuna and mayonnaise, cover with Zucchini and sprinkle with chopped hazelnuts. Roll up on itself the slice of bread from the tip of the clove and wrap the roll in plastic wrap. Refrigerate and leave to rest for at least an hour. Then, cut into 4 cm thick slices and serve, garnish the platter with orange slices and some mint leaves.

THE PAIRING: We recommend a fresh and light wine with this finger food with fish and vegetables. Our choice falls on CA’ Lojera (House of wolves), Lugana Doc (Basic version) produced by the company led by the friendly and indefatigable family Tai, in Rovizza di Sirmione Brescia. This wine is just a few hundred metres from Lake Garda and preserves the scents that are derived from the clay soils: bouquet of melon and Mandarin, with hints of mint; the palate is SAPID and pleasantly acidulous.

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12 comments

Antonio August 8, 2013 - 00:02

having used the carasau bread as the base for the recipe,Maybe you could come up with a peaty di alghero,or a funtana liras,or a semidano mogoro…
greetings and best wishes!
p.s. Since you live in Rome,a good address where to find pane carasau(the good one) and many other typical Sardinian products
http://www.malloreddus.jimdo.com
is my cousin! = D

Reply
Sicilians creative in the kitchen August 8, 2013 - 00:29

Hi Antonio, thanks for watching. Soon you'll see different combinations with Sardinian wines, I'll keep these suggestions. And thanks for the address. See you soon!

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Valentina August 2, 2013 - 21:02

I must try, they have to be yummy and then I love finger food ;) Congratulations, a big hug and good weekend :**

Reply
Sicilians creative in the kitchen August 3, 2013 - 01:28

Anche a te Vale, a great big hug and a beautiful August!

Reply
Maurizia Le Ricette del Pozzo Bianco August 2, 2013 - 18:28

I've never tried this way carasau bread ….. I love it but we don't know that for sure in Lombardy to best use. These finger are very beautiful and original !
Bye
Maurizia

Reply
Sicilians creative in the kitchen August 2, 2013 - 20:47

Hi Maurizia, I'm not an expert but is a versatile bread and a little’ I'm in the mood for experiments! A big kiss, ADA

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Enza August 2, 2013 - 12:46

What a great idea!!! Brava!!!! inspires me so much. Great for these evenings and especially adattabilissimo as an appetizer or for a cold supper. A kiss Enza

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Sicilians creative in the kitchen August 2, 2013 - 20:46

Hi Enza and welcome! Good to see you here too! Thank you for your visit and compliments! ADA

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Tatiana August 2, 2013 - 12:11

One more time, wonderful idea!
fresh and very very inviting!!!

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Sicilians creative in the kitchen August 2, 2013 - 12:14

Hi Taty! And once again thanks and a big hug! ADA

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giusy August 2, 2013 - 11:49

Delicious idea for a different kind of finger food!!! I hope to try it because I really like the carasau bread. A big Hello

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Sicilians creative in the kitchen August 2, 2013 - 12:13

Hello Giusy! The carasau typically resides in large supermarkets! Try it, even with different toppings! ADA

Reply

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