Name: LASAGNE DI PANE SARDO E PRIMO SALE (ricetta facile)
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: spianata di Ozieri (o pane carasau o pane pistoccu), quanto basta1 litro di passata di pomodorouno spicchio di aglioolio extravergine di oliva, quanto bastaun pezzetto di peperoncino (facoltativo)sale e pepe, quanto bastabasilico fresco, quanto basta300 grammi di primo sale o di un formaggio morbido fresco e poco salato100 grammi tra Parmigiano Reggiano Dop e pecorino sardo Dop grattugiatibrodo vegetale o di carne, quanto basta

Sardinian bread and fresh cheese lasagne

by Ada Parisi 25 September 2019

by Ada Parisi 25 September 2019 5 min read

Today we prepare a dish that even smacks of summer but wants to welcome autumn: Sardinian bread and primo sale (a fresh italian cheese) lasagne. The lasagna is one of the favorite dishes from the Italian and lend themselves to many variations and customizations. In this case, I wanted to prepare a light meal as yet there are no temperatures that would justify a powerful lasagna with meat sauce and béchamel.

The alternative

I replaced the pastry pastry with Ozieri's esplanade, a type of Sardinian bread made from durum wheat semolina, water and yeast, similar to carasau but soft. I've always pack the house and the love very much, but to make this dish you can also use the carasau (the so-called 'music paper') and make a delicious lasagna carasau bread with tomato and mozzarella, or bread pistoccu. In all cases, These types of Sardinian bread must be rehydrated before being used, and I've lightly soaked in vegetable broth. Then I prepared a simple tomato sauce and basil, since they are still in summer mood, and I added between one layer and another, Parmigiano Reggiano PDO and first salt cubes.

The result? Yummy, a lasagna rich sauce and flavor but not too heavy, with the scent of fresh tomato and basil and the herbaceous note of the first salt. I used a bottle of homemade tomato sauce but the passes you find at the supermarket are fine.. I served this lasagna in individual casserole, since we were only two, but you can safely prepare the classic pan, because they keep very well the form. Just have the foresight not to restrict too much tomato sauce, so that the bread soak well. At this point, have a look at all my OF RECIPES LASAGNE and my RECIPES inspired to SARDINIAN CUISINE and Bon Appetit!

LASAGNE OF BREAD SARDO AND FIRST SALE (easy recipe)

Portions: 4 Preparation: 15 minutes Cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

Ozieri esplanade (or bread or bread carasau pistoccu), to taste
1 liter of tomato sauce
a clove of garlic
extra virgin olive oil, to taste
a small piece of chili pepper (optional)
salt and pepper, to taste
fresh basil, to taste
300 grams of salt first or a soft fresh cheese and slightly salted
100 grams of Dop Dop and pecorino grated Parmesan cheese
vegetable broth or meat, to taste

Procedure

Sardinian bread and fresh cheese lasagne

Prepare the lasagna Sardinian bread and salt first is simple: First you have to prepare the tomato sauce. Put a clove of garlic and chilli (if you like it) in a pan with extra virgin olive oil, brown and remove the garlic once golden. Add the tomato sauce and fresh basil, salt and cook covered over low heat for 15-20 minutes.

In the meantime, prepare the vegetable broth with a piece of carrot, half an onion, a stalk of celery, a bay leaf, half zucchini (or you can use the ready-made one) and bring to a boil. Dice the first salt or cheese of your choice.

If you use the esplanade, divide it in half in the lengthwise direction, so get thinner sheets of bread, while the carasau bread or bread pistoccu are already in single sheets. Put some tomato sauce on the bottom of the pan, imergere quickly smoothed or carasau or pistoccu in hot broth to moisten and rehydrate. Making a Sardinian bread layer on the bottom of the pan, then cover with plenty of tomato sauce, add a few leaves of fresh basil, a little first salt, A little grated Parmesan and pecorino. Proceed in layers until all the ingredients, always dipping in the broth Sardinian bread before you place it in the pan. On the last layer, Put only a little tomato and grated cheese puree.

Preheat the oven to 180 degrees static. Cook the lasagna Sardinian bread and first salt in a preheated oven for 15-20 minutes or until the surface is not formed will be a delicious crust. Allow the lasagna Sardinian bread and salt first for 10 minutes before serving. Bon appétit!

Combination: Etna DOC rosé Cantine Murgo, Etna company (Saint Venus), which produces this wine from grapes Nerello Mascalese, Nerello Cappuccio or Mantellato. It smells of red fruit and strawberry; its taste is fruity and persistent. Serve cool, around 10 degrees.

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2 comments

Gabriella February 5, 2023 - 09:09

I am Sardinian thoroughbred, and today I will use, for the first time, this recipe. I have always used carasau bread from Olbia, The classic 'music paper'. Surely it will be very good . Good idea, Thank you!

Ada Parisi February 6, 2023 - 17:59

Hi Gabriella, I am “Sardinian by adoption”, since my partner is Sardinian and I love the island for over twenty years. Of course I also love cooking and raw materials, So I hope you like these lasagna. Best regards, Ada