From Saveur issue #68.
* Exported from MasterCook *
Baked Music-Paper Bread with Rosemary (Pani Guttiau)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic
Amount Measure Ingredient -- Preparation Method
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2 sheets of pani carasau (music-paper bread)
Fruity olive oil
Fresh rosemary
coarse salt
Sardinian Flat Bread Carta da Musica or Music Paper Bread recipe following.
1. Preheat oven to 425F. Break bread into rough quarters. Moisten 1
quarter at a time in a pan of warm water until its edges soften,
about 5 seconds. Transfer to a sheet pan in a single layer and set
aside until pliable, about 1 minute.
2. Brush bread with some olive oil, then sprinkle with a generous
pinch of rosemary and salt. Fold bread onto itself in thirds, then
drizzle with more oil and sprinkle with more rosemary and salt. Bake
until edges are crisp and centers are still a bit chewy, 12 - 15 minutes.
Description:
"While visiting Sardinia we were served this very simple and
flavorful snack."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
* Exported from MasterCook *
Sardinian Flat Bread Carta da Musica or Music Paper Bread
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-purpose flour
1/2 cup Semolina flour
1/2 teaspoon salt -- plus
1/8 teaspoon salt
1/3 cup olive oil -- plus
2 tablespoons oil
3/4 cup water
Preheat oven to 450F.
Mix all purpose flour, semolina flour, salt in a bowl of standing
mixer or food processor. Whisk together water and olive oil and add
to the flours until everything combines to form dough. Knead once
again to from smooth dough. Let it rest for 15 minutes. Cover the
dough with damp cloth so that it won't dry.
Make 15 equal size balls from the dough. Roll out on a lightly
floured surface into paper thin rounds, I was intending to make thin
rounds or 5-6", however most of them did not come out rounds. Make
sure to spread the dough as thin as possible.
Bake it on lightly oiled baking sheets for 4 minutes on one side unti
it starts to form bubbles on that side. Flip and bake another 2
minutes, until you see brown spots on both sides. I was able to make
use of my two oven racks. Keep a watch on them, as they tend to brown
quickly. Remove from the baking sheet and let it cool completely.
Repeat the process until you finish all the dough.
Serve warm.
Preparation time: 45 minutes
Yield: 15
Verdict: Crispy, tasty
Source:
"First published in Saveur in Issue #68"
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Per Serving (excluding unknown items): 139 Calories; 7g Fat (44.5%
calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 90mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat.
Serving Ideas : Served with channa curry