I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau … especially the way chef Giovanni Pilu serves it, sprinkled with olive oil, salt and rosemary and crisped in the oven. Add a few olives, a chunk of Pecorino and your favourite aperitivo (here are mine) … and I just might forget about the rest of dinner!
Serves 2 as antipasti
Ingredients
- 2 sheets pane carasau
- Extra virgin olive oil, for drizzling
- Salt flakes, to taste
- 1 sprig rosemary, leaves picked
- Olives, for serving
- Pecorino Sardo, for serving
Method
- Preheat oven to 180°C.
- Place pane carasau on a baking tray.
- Brush with oil.
- Sprinkle with salt and rosemary.
- Bake for 5-8 minutes, until well coloured.
- Break into pieces and serve with olives, Pecorino and your favourite aperitivo.