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.
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!
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
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) in a pan with extra virgin olive oil, brown and remove garlic once golden. Add the tomato sauce and fresh basil, salt and cook covered over low heat for 15-20 minutes.
Meanwhile, 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) 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 a little tomato sauce on the bottom of the baking sheet, 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 bit of first salt, a bit of grated Parmesan and Pecorino cheese. 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 puree and grated cheese.
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!
MATCHING: Etna DOC rosé Cantine Murgo, Etna company (Santa Venerina), 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.