We provide ovens for delicious cooking!
Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens Ovens for pizzerias, ovens for confectioneries, ovens for bakeries, DAVID ovens Ovens pizzerias, ovens confectioneries, ovens bakeries, DAVID ovens Ovens for pizzeria, ovens for confectionery, ovens for bakery, DAVID ovens Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens Ovens for pizzerias, ovens for confectioneries, ovens for bakeries, DAVID ovens Ovens pizzerias, ovens confectioneries, ovens bakeries, DAVID ovens Ovens for pizzeria, ovens for confectionery, ovens for bakery, DAVID ovens Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens
Article
25/07/2014
RECIPE OF PANE CARASAU – Traditional bread of Sardinia

Dedicated to lovers of original traditions, Forni David suggests a recipe that belongs to the Sardinia’s flavors, also called music paper. The must of Sardinian gastronomy. It’s a pretty long preparation but with the use of Forni Elettrici Modulari David, and with the Forni Monoblocco David, the emotion of cooking in your home thanks to professional oven, is guaranteed. A summer recipe, perfect for fast and fresh diners, good to taste with meats and cheeses, but it is also useful to prepare more sophisticated dishes, like lasagna and sweet millefoglie.

Ingredients:

  • - 1 kg - 2, 2 pounds of bran flour
  • - 500 ml - 1/8 of a gallon of water
  • - 15 gr – ½ oz. of brewer’s yeast
  • - 10 gr – 1/3 oz. of salt

Preparation:

In a small bowl melt the brewer’s yeast with a little of warm water. Put the salt with the remain water and mix. Mix together both liquid solutions to the flour and knead energetically in order to obtain a soft mixture without lumps. Divide the mixture into several parts, cover and let them rise for at least 3 hours in air proof environment. When you’ve done, take the blocks and rolled them one at the time till they turn 3mm thin. Put the pastry sheet on floured baking pan into the hot oven for few seconds since the pastry will grow as a balloon. Split it in two parts horizontally. Repeat the procedure for each block, when you’ve done, put back in oven for some minutes, just the necessary time to dry them and make them crunchy.

Suggestions:

To prepare this traditional bread of Sardinia is necessary to cook twice the pastry. The first for few seconds to puff up the pastry and second time, hold the over at 300°F for 7-8 minutes to dry and make it crunchy. Enjoy your meal!

Strengths of
our production process
  • Continuous research & development
  • Quality of the production process
  • Packaging & logistics
  • Post-sales assistance & spare parts
  • Purchase facilities
Continue >
Request information