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Pane Carasau with Rosemary

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Pane Carasau, Rosemary, Olives, Pecorino - sprinkled with Olsson's Sea Salt Flakes

I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau – especially the way chef Giovanni Pilu serves it at Pilu at Freshwater. He brushes it with olive oil, sprinkles it with salt and rosemary and crisps it up in the oven. Add a few olives, a chunk of Pecorino and glass of vermentino I just might forget about the rest of dinner! I love the vermentino from Vale Creek with this pane carasau, it has some unusual herbal notes that really work with the rosemary.

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 (355°F).
  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 a glass of vermentino or your favourite aperitivo.
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