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Insalata con pollo o vegetariana, quale preferite?
Qualche tempo fa, per pranzo, sono stato in un bar/trattoria, in centro a Brescia, e assieme agli altri commensali abbiamo ordinato due insalate.
La prima era composta da: nocciole, lattuga, pomodorini, pollo alla soia e pane carasau.
La seconda: olive, tofu, radicchio, carote, lattuga e pomodorini confit.

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Photo taken with Honor 20.

L’insalata indica genericamente diversi vegetali commestibili le cui foglie si possono mangiare crude e variamente condite; il termine designa anche preparazioni composte da più ingredienti, solitamente da verdure in foglia crude più o meno sminuzzate, caratterizzate dal fatto di essere condite a crudo e mescolate solitamente con una miscela[1] di sale da cucina e olio d’oliva e/o aceti o spremuta di limone e/o altri ingredienti opzionali come pepe, origano, aglio, prezzemolo, rafano e altre spezie aromatiche fresche o essiccate ma anche con lievito alimentare e salse crude varie, come quella di semi di senape.
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Lasagna made with carasau bread, the recipe.
Some time ago I had the pleasure of tasting this dish on board, prepared by the great MaitreD Giovanni.
Lasagna made with carasau bread is a variation of the classic Italian lasagna, in which carasau bread replaces the pasta. Carasau bread is a type of thin and crunchy bread originally from Sardinia. Here's how to prepare lasagna with carasau bread

Ingredients

– Carasau bread;
– Bolognese sauce or another meat sauce;
– Bechamel;
– Grated cheese (usually pecorino or parmesan);
– Butter (optional).

Preparation

Prepare the Bolognese sauce or another meat sauce of your choice. Make sure it is well seasoned and tasty.
Make the béchamel: melt the butter in a saucepan over medium heat, add the flour and stir until you get a roux (a smooth paste). Add the milk a little at a time, stirring constantly to avoid lumps. Cook until the béchamel thickens. Add a little salt and nutmeg to taste.
Prepare a baking tray and start assembling the lasagna. Place a layer of carasau bread on the bottom of the tray.
Add a layer of ragù on the base of carasau bread. Make sure to cover the bread well.
Pour a layer of béchamel over the ragù.
Sprinkle with plenty of grated cheese.
Repeat the process creating alternating layers of carasau bread, ragù, béchamel and cheese. Make sure to finish with a layer of béchamel and cheese on top.
Bake in a preheated oven at 180°C for about 30-40 minutes or until the surface is golden and crispy.
Allow to cool slightly before serving. Lasagna with carasau bread is delicious served hot.
This variation of lasagna is a one-dish meal that combines the crunchiness of carasau bread with the rich flavors of ragù and béchamel. You can customize the recipe by adding other ingredients such as mushrooms, spinach or cooked ham if you like.

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Le lasagne fatte con il pane carasau, la ricetta

Photo taken with Honor 20.

Pane carasau (also known as pane carasatu, pane carasadu, pistoccu, pane fine, pane ‘e fresa or pane fatu in fresa) is a typical Sardinian bread spread throughout Sardinia, in the shape of a very thin and crunchy disk, suitable for being preserved for a long time. The term Sardinian comes from the Sardinian verb carasare, which means to toast. During the carasadura the bread is put back in the oven for the final cooking; this cooking makes it crunchy.
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