Panificio Eleonora: Pane Carasau (Sardinian Paper Bread) From Fonni, Nuoro [ Italian Import ]

Pane Carasau (Sardinian Carasau bread) is a millennial tradition which combines the sun, the land and the grain with the wise mankind's work, the flour and the clear spring waters. Well-known with the name "Carta da Musica" ("Music sheets"), the thin sheets of Carasau bread are an ideal companion for pork products, cheeses and fish starters. The origin of baking, including the Sardinian bread-making, goes back thousands of years, and it has always been the principal element of human nutrition. The process of baking (grain, water, salt and yeast) is different depending on the use of the bread. The Carasau bread is originating from Nuoro: the shepherds used to spend long periods alone in the fold, in the countryside, far away from home, so they needed a type of bread that could last longer.

Ingredients: Flour from durum wheat semolina, water, yeast, salt. Neither preservatives nor additive stuffs. Product subjet to natural loss of weight.

"A sa sarda bread" recipe: moisten the bread with water, let it soften for a few minutes and eat it with cheese and sausage.
"Guttiau bread" recipe: season the bread with olive oil and salt and heat in oven or on a hotplate for a few minutes.
"Frattau bread" recipe: bring to a boil two quarts of salted water, soak for a few seconds the bread, cut into larger pieces like the bottom of the pot (two or three at a time), dress in layers with grated pecorino cheese and tomato. Cook in salted water itself a poached egg, bread and lay it on... good appetite.