CARASAU BREAD LASAGNA

Cook with Vittoria and Giulia the Carasau bread Lasagna. The Carasau bread is a typical Sardinian bread spread throughout the region, in the shape of a thin and crunchy disc, suitable for storage for a long time.
The Sardinian term derives from the Sardinian verb carasare, which means toast. During the carasadura, the bread is put back in the oven for final cooking. The second cooking time is the one that makes it crunchy.

In some areas of Barbagia, such as Orgosolo, Ovodda, and Gavoi, it is prepared in a round and rectangular shape and of smaller dimensions, taking the name of pane tostu or pane ‘e fresa, while in Ogliastra is common a thicker variant called pistocu.
The basic ingredients are yeast, salt, water, and semolina flour.

The two main types of dough are either made with wheat semolina flour, which is more valuable and therefore consumed by the wealthiest families or made with barley flour or bran, darker in color, consumed by the commoners.

The Ingredients are:

• 200 gr or 7 oz of carasau bread
• 700 gr or 1 lb 8 oz of tomato sauce
• 300 gr or 11 oz of Mozzarella Cheese
• Parmesan Cheese as needed
• E.V.O. Olive Oil