Recipe – Pane Carasau with Rosemary, Olives & Pecorino


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
  1. Preheat oven to 180°C.
  2. Place pane carasau on a baking tray.
  3. Brush with oil.
  4. Sprinkle with salt and rosemary.
  5. Bake for 5-8 minutes, until well coloured.
  6. Break into pieces and serve with olives, Pecorino and your favourite aperitivo.

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