sardinian-summer-nuraghe
This quick and refreshing dish, perfect for the summer, is made with pane carasau, an ancient bread from Sardinia that lasts an extremely long time.
Time
30 minutes
Difficulty
 medium
Course
Appetizers

INGREDIENTS
Servings 4
  • 6 slices pane carasau (typical Sardinian flat bread)
  • 5 oz cherry tomatoes
  • 5 oz spring onion
  • 5 oz radishes
  • 5 oz cucumbers
  • 1 oz Extra Virgin Olive Oil
  • 3 oz Pecorino Gran Cru , sliced
  • chive, fresh, for garnish
  • sea salt and pepper to taste
PREPARATION
30 minutes preparation
Dip the bread into a bowl of water long enough so that it starts to soften.
When the bread has softened, cut it into 16 squares or circles with a diameter of 2 to 3 inches.
Season all the vegetables with salt and pepper to taste and drizzle with a little of the oil.
Arrange 1 Carasau round in the center of a plate.
Arrange tomato slices on top of the cracker in one layer, overlapping them lightly.
Top with another cracker and arrange radish slices on top in the same manner.
Top with another round and a layer of cucumber slices and shallots, followed by another cracker. Arrange the pecorino on top and around the stack.
Drizzle remaining olive oil over the stack and on the plate and sprinkle the plate with the chives.
DID YOU KNOW THAT…
Pane carasau is also known as “carta musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on?