Sardinian pane carasau is created by baking durum wheat dough until it puffs up due to steam, separating into two thin discs which are then toasted further. Renowned for its durability, it can be eaten with cheese and soft toppings, as bread in soups, or rehydrated to make it pliable. It serves as a substitute for pasta in layered dishes such as lasagne. The preferred method includes using a combination of dry and damp layers for optimal texture in lasagne preparation.
The process of making Sardinian pane carasau involves baking durum wheat dough on a hot surface until it puffs up, creating a pocket that resembles an inflated whoopee cushion.
Pane carasau is known for its crisp, brittle character, which allows it to pair well with cheese and honey, or be used in soups, stews, and salads.
This bread can be restored to a pliable state by immersing it in cold water, allowing it to be folded or rolled around fillings.
Opinions differ on the moisture level of pane carasau utilized in layering lasagne; a mix of dry and damp layers is often seen as the ideal.
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