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CREATIVE EASTER BREAD

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In Sardinia it is tradition to prepare a very special and elaborated Easter bread, the forms of which are manifold: crown, chick, girl, lapwing, fish, small baskets with holes in the shape of a fruit or flower. Even their names are different: ‘coccoi cun s’ou’, ‘coccoi to pippia’, ‘coccoi de pasca’, ‘coccoi de ou’ and of course many others.

All of these breads are completed by embedding an egg (with the shell) in the dough and sometimes concealing it. This particular bread is considered a symbol of fertility and good luck.

Shared by Patricia at www.simplychillout.com

#sardinia #easter #tradition #bread #foodie #art

MUSIC TO THE EARS … AND PALATE

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The Pane Carasau is a typical Sardinian bread originating from Barbagia, now widespread throughout the island. This very crispy bread, also known as Carta da Musica (music paper), can be found in all grocery stores and is often served in restaurants. The dough is made of yeast, salt, water and wheat flour or barley flour. Variations of it are the Pane Guttiau and Pane Frattau.

The Pane Guttiau is wetted with a few drops of olive oil, salt and lightly toasted in the oven or on the grill, mostly served as an appetizer. Interestingly the Pane Frattau forms a kind of lasagna made of Pane Carasau. The bread is immersed for a very short time in boiling salted water, and then is disposed on a plate, alternating layers of tomato sauce and grated cheese, with the possible addition of a poached egg which is cooked in same water. Buon appetito!

For more information about the preparation of this delicious bread, see http://www.academiabarilla.com/the-italian-food-academy/bread-pasta-starchy-foods/pane-carasau.aspx

Posted by Patricia at www.simplychillout.com

#sardinia #specialty #cooking #bread #culture #panecarasau #frattau #guttiau