{"id":16410,"date":"2021-10-05T16:42:12","date_gmt":"2021-10-05T14:42:12","guid":{"rendered":"http:\/\/test.sunalle.it\/quattro-idee-per-i-cestinetti-di-pane-carasau\/"},"modified":"2021-10-12T13:28:38","modified_gmt":"2021-10-12T11:28:38","slug":"pane-carasau-bread-baskets-four-variations","status":"publish","type":"post","link":"https:\/\/test.sunalle.it\/en\/pane-carasau-bread-baskets-four-variations\/","title":{"rendered":"Pane Carasau bread baskets: four variations"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

1st Version.
\nVegetable Medley<\/h4>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Ingredients<\/h2>\n

Half a carrot
\nHalf an aubergine
\nHalf an onion
\nHalf a courgette
\n3 sheets of Pane Carasau
\nBasil
\nOregano
\nExtra-virgin olive oil
\nSalt, to taste[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Process<\/h2>\n

To make the filling:<\/strong> clean and dry the vegetables then slice off the ends and cut into small cubes, keeping the vegetables separate. Drizzle some extra-virgin olive oil into a pan and saut\u00e9 the onion for a few minutes before adding the aubergine. Cook for a further five minutes. Add the diced carrot and courgette and finish cooking, taking care not to overcook the vegetables, which should retain some crispness. Adjust the seasoning, adding salt if required and a pinch of oregano, and mix well. Remove from the heat.<\/p>\n

To make the basket:<\/strong> moisten the pane carasau under running water and lay out on a flat plate for a few minutes to soften. Place the sheet of pane carasau over a bowl and press down gently so it sticks to the sides. Bake in the oven at 180\u00b0 for about 10 minutes, until well toasted. Remove the bread basket from the bowl and leave to cool. To serve, spoon the filling into the basket and garnish with fresh basil leaves.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”90px”][vc_separator type=”normal”][vc_empty_space height=”90px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

2nd Version:
\nPrupedda and Black Olives<\/h4>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Ingredients<\/h2>\n

Prupedda (a traditional sardinian preparation of coarsely minced, seasoned pork)
\nBlack olives
\nOil
\nSalt[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Process<\/h2>\n

To make the filling:<\/strong> Brown the prupedda in a pan with a little oil. While it is cooking, cut the olives into quarters. When the prupedda is cooked through, mix in the olives and take off the heat.<\/p>\n

To make the basket:<\/strong> moisten the pane carasau under running water and lay out on a flat plate for a few minutes to soften. Place the sheet of pane carasau over a bowl and press down gently so it sticks to the sides. Heat in the oven at 180\u00b0 for about 10 minutes, until well toasted. Remove the bread basket from the bowl and leave to cool. To serve, spoon the filling into the basket.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”90px”][vc_separator type=”normal”][vc_empty_space height=”90px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

3rd Version:
\nCream cheese and mint<\/h4>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Ingredients<\/h2>\n

30 g cream cheese
\nMint, to taste[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Process<\/h2>\n

For the filling:<\/strong> slice the leaves of mint into thin strips and mix with cream cheese in a bowl.<\/p>\n

To make the basket:<\/strong> moisten the pane carasau under running water and lay out on a flat plate for a few minutes to soften. Place the sheet of pane carasau over a bowl and press down gently so it sticks to the sides. Bake in the oven at 180\u00b0 for about 10 minutes, until well toasted. Remove the bread basket from the bowl and leave to cool.<\/p>\n

To serve, use two spoons to form quenelles of the cream cheese filling and serve in the bread basket.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”90px”][vc_separator type=”normal”][vc_empty_space height=”90px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

4th Version:
\nRocket and prosciutto<\/h4>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Ingredients<\/h2>\n

Pane carasau
\nRocket
\nSliced prosciutto crudo[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_empty_space height=”30px”][vc_column_text]<\/p>\n

Process<\/h2>\n

To make the basket:<\/strong> moisten the pane carasau under running water and lay out on a flat plate for a few minutes to soften. Place the sheet of pane carasau over a bowl and press down gently so it sticks to the sides. Bake in the oven at 180\u00b0 for about 10 minutes, until well toasted. Remove the bread basket from the bowl and leave to cool.<\/p>\n

Fill the basket with the washed rocket leaves and two rolled-up slices of prosciutto.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_empty_space height=”90px”][vc_single_image image=”16366″ img_size=”full” alignment=”center” onclick=”zoom” qode_css_animation=””][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

moisten the pane carasau under running water and lay out on a flat plate for a few minutes to soften<\/p>\n","protected":false},"author":1,"featured_media":16367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[82],"tags":[],"class_list":["post-16410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti-en"],"_links":{"self":[{"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/posts\/16410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/comments?post=16410"}],"version-history":[{"count":3,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/posts\/16410\/revisions"}],"predecessor-version":[{"id":16413,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/posts\/16410\/revisions\/16413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/media\/16367"}],"wp:attachment":[{"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/media?parent=16410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/categories?post=16410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sunalle.it\/en\/wp-json\/wp\/v2\/tags?post=16410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}