Ingredients

  • 200 g. pane carasau
  • 200 g. extra dark chocolate Emilia Zaini

TRADITIONAL PANE CARASAU WITH CHOCOLATE

Difficulty: easy
Preparation: 25 min
Pers.: 8
21    

Directions

Pane carasau is a traditional Sardinian flat bread, unmistakable for its thin, crispy sheets. It's also known as "paper music" (sheet music) due to its noise and crunchy when you are eating. Here in a greedy version.

1

Cut the carasau bread roughly and put it in a baking tray. Toast in oven for 2-3 minutes at 180 °. Take out from the oven and let it cool.

2

Melt chocolate in a bain-marie. With the aid of a sponge, tap every piece of carrasau bread, then place it on a sheet of baking paper to dry.

3

Just dry, place on a serving tray and serve, accompanied by a bowl in which the melted chocolate will be poured, for those who want a gentle addition.

Protip

For even more enjoyable touch try the version with a double milk and dark chocolate. Also try the version with dark chocolate and a pinch of chili
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