"The main difference between pane carasau and matzo is that the Sardinian cracker is enriched with olive oil for tenderness and salt for flavor, while traditional matzo is made from just flour and water."
"Every year, she trains her cooks on how thin to roll the dough and how long to bake it, so that it comes out crunchy and well browned all over."
"Her recipe, which I've adapted here, will be published in her new cookbook, Ammazza!, which comes out in May."
"One relatively radical idea she shares is to use the symbolic elements of the Seder plate as inspiration for dishes to serve throughout the meal."
Hillary Sterling, chef at Ci Siamo, created a homemade matzo recipe inspired by pane carasau, a Sardinian flatbread. Unlike traditional matzo, her version includes olive oil and salt for enhanced flavor and tenderness. Sterling trains her cooks to achieve the perfect thinness and baking technique, emphasizing the difference from commercial matzo. Her upcoming cookbook, Ammazza!, features a Passover chapter with innovative takes on classic dishes, including recipes inspired by the Seder plate, such as kumquat mostarda and roasted eggs with black pepper and pecorino.
Read at cooking.nytimes.com
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