ItalianSardinian
Millefoglie of Carasau Bread with Ricotta and Cherry Tomatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A crispy and creamy Sardinian-inspired finger food: fried carasau bread layered with seasoned ricotta, tomato sauce, and grated bottarga. A perfect appetizer for summer.
- Difficulty
- easy
Ingredients
11 items- Carasau Bread
- Extra Virgin Olive OilFor frying and dressing
- 1 pcsGarlic1 clove, crushed
- Pomodorini Datterini in ScatolaCanned datterini tomatoes, preferably from fresh
- Spring OnionGreen part only, sliced
- Sheep's RicottaPreferably sheep's milk ricotta
- Bottarga di MuggineGrated
- Dried OreganoTo taste
- SaltTo taste
- Black PepperTo taste
- Chili Pepper(optional) — Optional, sliced
Method
- Heat extra virgin olive oil in a pan.
- Crush a garlic clove and rub it on the pan to aromatize the oil.
- Fry the pane carasau in the oil until golden and crispy (pane guttiau). Drain on a wire rack.
- In the same pan, add the canned datterini tomatoes and cook until thickened, stirring occasionally. Season with salt.
- Add the sliced green part of spring onion at the end.
- In a bowl, season the ricotta with salt, pepper, and dried oregano. Mix gently.
- To assemble: place a spoonful of ricotta on the plate to anchor the first piece of fried bread. Then layer: bread, ricotta, tomato sauce, grated bottarga, sliced chili pepper (if using), a drizzle of olive oil, and more oregano.
- Repeat layers as desired. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
