I had spotted when I bought the book by Vivian Lapertosa but I did not have the courage to try it. I am not familiar with the bread carasau. Maffo then he made a guarantee. But I still was not convinced ...
What will 'I'm carasau with zucchini and tomatoes??
No, no ... was postponed.
Then I ate from Alexandria, on the occasion of his birthday.
SPECTACULAR!
Since then I have rebuilt many many times.
Easy, quick and really delicious!
millefeuille CARASAU
ingredients:
Bread carasau
juicy red tomatoes and zucchini
small scamorza
provolone leaf (if desired)
basil oregano
You grate the zucchini with a grater with large holes and seasoned with basil, salt, pepper and a sprinkling of oil.
Cut the tomatoes into small pieces and seasoned with olive oil, salt and oregano.
is left to rest for a while and season, at least half an hour.
In a baking dish that can go in the oven, you put a little oil, then a layer of bread carasau (without getting wet if you want more crispy, otherwise passing it from one side quickly under water to get it softer). I prefer more crunchy so I do not bath.
Then he sprinkles the bread with carasau tomatoes, zucchini, chopped the smoked cheese, slices of the provolone cheese, a dribble of oil. Then again
carasau, tomatoes, zucchini etc etc, to end with the vegetables.
Bake immediately for ten minutes at 180, 200 ° and then gets cool.
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