Italian
Pane Carasau With Ricotta, Bottarga and Sautéed Cherry Tomatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and flavorful summer recipe featuring crispy Sardinian flatbread (pane carasau) topped with creamy ricotta, sautéed cherry tomatoes with garlic and chili, and delicate shavings of bottarga (cured fish roe).
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- Carasau Bread
- Ricotta
- Bottargacan be tuna or gray mullet roe
- Cherry Tomatoescherry tomatoes
- Basilfresh basil
- Chili Pepperfresh chili pepper
- Garlicgarlic cloves
- Extra Virgin Olive Oilextra virgin olive oil
Method
- Prepare the pane carasau (it is already crispy, no toasting needed).
- Spread the ricotta on the pane carasau.
- In a pan, sauté garlic in extra virgin olive oil, add chili and halved cherry tomatoes. Cook until they soften.
- Add fresh basil.
- Remove the skin from the bottarga and slice it thinly or grate it.
- Top the ricotta with the sautéed tomatoes, then add bottarga shavings, fresh basil, and a drizzle of olive oil.
- Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
