WILD GARLIC BUTTER ON MUSIC PAPER BREAD
This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side
Provided by Barney Desmazery
Categories Side dish, Snack, Starter, Supper
Time 55m
Yield Makes 8 flatbreads
Number Of Ingredients 5
Steps:
- In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
- Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.
- Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.
Nutrition Facts : Calories 254 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
CARTA DA MUSICA
(Music Paper Bread) _Editor's note: The recipe and introductory text below are excerpted from Giuliano Bugialli's book _Foods of Sicily & Sardinia. We've also added some helpful tips of our own, which appear at the bottom of the page. This recipe originally accompanied Jumbo Shrimp with Fregola.
Provided by Giuliano Bugialli
Yield Quantity variable
Number Of Ingredients 10
Steps:
- Prepare the Sponge:
- Mix the cup of flour with the semolina flour and place in a small bowl. Make a well in the flour. Add the salt to the water, then add the yeast. When the yeast is dissolved, pour it into the well. Incorporate the 1 1/4 cup flour by mixing with a wooden spoon. Sprinkle the remaining tablespoon of flour over the sponge. Let the sponge rest, covered, overnight in a warm place away from drafts.
- Next morning, if you do not have a brick oven, line the lower shelf of the oven with unglazed terra-cotta tiles or, as second choice, use a pizza stone. Preheat the oven to 400 degrees. Be sure to preheat the oven at least 1 hour before using it because the tiles themselves must reach that temperature.
- Prepare the Dough:
- Mix the 2 cups of flour with the 1/2 cup of semolina flour and make a large well in the flour. Place the sponge in the well along with the water. Carefully mix the sponge with the water, using a wooden spoon, then start incorporating the flour from the edges of the well. Gather the dough with your hands, form a ball and place the ball on a board or other work surface. Start kneading, incorporating more flour. Knead with a folding motion. At this point you will need some of the 1/2 cup of reserved flour. When the dough becomes very elastic, after about 5 minutes of kneading, lightly flour it, place it in a bowl and let it rest until doubled in size, about 1 hour.
- The classic size of the carta da musica is a disc of about 18 inches in diameter. Bearing in mind the size of your oven and even your own experience in handling large sheets of thin dough, divide the risen dough into pieces of comfortable size, remembering that the dough is to be stretched to the thickness of about 1/8 inch. Once the dough is divided into pieces, knead each piece with a little flour. Roll each piece very evenly to a uniform thickness, with no holes at all and no creases; otherwise the dough will not puff up completely in the oven.
- As 2 or 3 pieces of dough are rolled out, start baking them one at a time. Place a disc on a baker's peel, transfer it onto the tile, close oven and bake for 1 minute. Open the oven, gently turn the puffed-up dough over and bake for 30 seconds more.
- Remove bread from oven, transfer onto a board and immediately insert a sharp knife between the two puffed-up, separated layers of half-cooked carta da musica. Placing one hand over the puffed-up dough, use the other hand to cut all around to detach the edges of the layers from each other.
- It is best if a second person can do this cutting because the first will be completely occupied in rolling out dough and baking the remaining dough.
- Stack the separated halves on a towel, being absolutely sure that all are placed with the inner side down, so that no 2 inside parts will touch. Place a light weight over the stack of prebaked carta da musica halves to prevent them from curling up.
- When all the pieces of dough have been baked, placed under the weight and cooled, take the pieces and return them, one at a time, to the oven to bake for about 10 seconds on each side or until very crisp. Carta da musica should be very dry and extremely crisp. Continue until all the pieces of the bread are rebaked and crisp. Once all the layers are cold, you may wrap them in brown paper and use them for as long as several months if the humidity is not high.
More about "music paper bread lasagne food"
SARDINIAN FLATBREAD 'LASAGNA' RECIPE - THE DAILY MEAL
From thedailymeal.com
2.5/5 (6)推定読み取り時間 2 分
- Line the bottom of a wide, deep bowl with one sheet of the bread, breaking it into large pieces to fit and covering the entire bottom. Drizzle about ¼ cup of the broth over the bread, then sprinkle with a few spoonfuls of the cheese. Spread about 1 cup of the tomato sauce over the cheese and bread.
- Put another sheet of the bread on top of the tomato sauce, again breaking it into pieces to fit and covering the entire surface of the tomato sauce. Press it down lightly but firmly into the tomato sauce. Repeat the process with the broth, cheese, and tomato sauce, then add another sheet of bread, again breaking it to fit and pressing it down lightly. Repeat the process until you have used up all the bread, ending with a layer of tomato sauce. Sprinkle the remaining cheese over the final layer of sauce. Set the bowl aside to let the bread soak in the broth and sauce until it is completely soft, about 5 minutes.
- Bring the remaining broth to a gentle simmer in a medium-sized frying pan over medium heat. Working in batches, break 2 or 3 eggs into the broth, cover the frying pan, and poach the eggs until the whites are just firm, about 3 minutes. Remove the eggs with a slotted spatula and blot on paper towels to absorb the excess moisture. Season the eggs with salt and keep warm. Repeat with the remaining eggs.
VEGETARIAN CARASAU BREAD LASAGNE: A SARDINIAN FIRST COURSE ...
From arborea1956.com
推定読み取り時間 2 分
PANE CARASAU - MUSIC PAPER BREAD - OUR COOKING JOURNEY
From ourcookingjourney.com
GIULIO BULLONI SARDINIAN CRISPBREAD TRADITIONAL ARTISAN MUSIC ...
From specialtyfood.com
BAKED MUSIC-PAPER BREAD WITH ROSEMARY | SAVEUR
From saveur.com
BREAD LASAGNE | VERY EASY & SIMPLE RECIPE - KID'S LOVE IT.
From youtube.com
THIS GARLIC BREAD LASAGNE IS COMFORT FOOD MADE EASY - METRO
From metro.co.uk
EDAMAM RECIPE PAGE WITH 28 NUTRIENTS AND 40 DIET AND HEALTH ...
From edamam.com
TASTE OF SARDINIA | SAVEUR
From saveur.com
MUSIC PAPER BREAD | PANE CARASAU | VALLEBONA UK
From vallebona.co.uk
MEERA SODHA’S VEGAN RECIPE FOR SPINACH, WALNUT AND TOMATO ...
From theguardian.com
THIS IS LASAGNA LIKE YOU'VE NEVER SEEN IT BEFORE! IN THE LAST ...
From facebook.com
CHEESE ON BREAD - SONG AND LYRICS BY PANDA LASAGNE | SPOTIFY
From open.spotify.com
INSPIRED BY THE SUPER-HEALTHY, VEGETABLE-PACKED VEGETARIAN ...
From pinterest.com
SARDINIAN FLAT BREAD CARTA DA MUSICA /MUSIC PAPER …
From en.petitchef.com
PANE CARASAU - SARDINIAN MUSIC PAPER BREAD | ISOLA BUONA
From isolabuona.co.uk
BREAKFAST BREAD LASAGNA RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
BREAD - SONG AND LYRICS BY LAURA LALA, SADE MANGIARACINA ...
From open.spotify.com
CARTA MUSICA : THE MUSIC PAPER BREAD - PAPIER MUSIQUE
From papiermusique.fr
WHAT IS MUSIC PAPER BREAD - SOUNDACADEMY - RENOWN SOUND ...
From renownsoundlightsanddjs.com
MUSIC-PAPER BREAD LASAGNE | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love