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How to Make Pane Carasau Lasagna
This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple and it makes a week-night meal extra special. It also isn't quite as heavy as pasta lasagna, making it perfect for summer.
We made two different versions, one with a simple red sauce and the other with mushrooms and truffle. Which one catches your eye?
PANE CARASAU LASAGNA WITH ABRUZZESE SAUCE
This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple; it makes a week-night meal extra special.
INGREDIENTS
- 2 cups whole-milk ricotta
- 2 large eggs, lightly beaten
- ½ cup Parmigiano Reggiano, grated (plus more for top)
- 1 teaspoon Michele Ferrante Mixed Herb Culinary Powder
- 2-4 garlic cloves, minced
- Pinch of sea salt
- 5 Pergamena di Pane Sardinian Parchment Crackers
- 1 bottle (17.6-ounce) Casina Rossa Abruzzese Sugo al Pomodoro
- 8 ounces fresh mozzarella, thinly sliced
- 1 tablespoon fresh basil, chiffonade
- Madonna Dell’Olivo - Raro EVOO
- Preheat oven to 350°F.
- Place ricotta in a small bowl, add eggs, Parmigiano Reggiano cheese, dried herbs, and garlic; mix well and set aside.
- Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta mixture, cover with
- cup Sugo al Pomodoro. Arrange ¼ of the mozzarella slices over the sauce and top with another parchment cracker. Repeat for 3 more layers. Finish with sauce, mozzarella slices, and sprinkle with a tablespoon or two of Parmigiano Reggiano cheese.
- Bake for 30-35 minutes, until the cheese is hot and melting and slightly browned on top. Remove from the oven, drizzle with Madonna Dell’Olivo - Raro EVOO and garnish with fresh basil. Allow to cool for a few minutes before cutting.
- Cut lasagna into 4 squares and serve with a green salad and a rich red wine.
PANE CARASAU LASAGNA WITH MUSHROOMS AND TRUFFLE
This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is light and fluffy, laced with ricotta and delicate mushrooms enhanced with rich truffle.
INGREDIENTS
- ~1 pound assorted mushrooms, sliced (we like chestnut but use your favorite)
- 3 tablespoons good quality EVOO like Colli Etruschi
- 1-2 teaspoons Casina Rossa Truffle&Salt, divided
- 2 cups whole-milk ricotta
- 1-2 tablespoons Ciacco White Truffle Oil, divided
- 6 Pergamena di Pane Sardinian Parchment Crackers with Truffle
- 1 tablespoon Parmigiano Reggiano, grated
- 1 tablespoon fresh Italian parsley, minced
DIRECTIONS
- Preheat oven to 350°F.
- Rinse and dry the mushrooms; slice and set aside
- Pour EVOOinto a heavy saucepan set over medium heat. Add mushrooms and sauté until cooked through and lightly browned on edges (about 15 minutes). Drain any remaining liquid and lightly season with then set aside.
- Place ricotta in a small bowl, add ½ of the mushrooms; season with 1 teaspoon of truffle salt and 1 tablespoon truffle oil, mix well and set aside.
- Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta/mushroom mixture, top with another parchment cracker add another layer of cheese and cracker. Spread with ¾ of the remaining mushrooms, place another cracker on top and repeat with two more layers of ricotta. Spread remaining mushroom mixture on top of the last cracker. There will be two layers of ricotta, with a layer of mushrooms, topped with two more layers of ricotta. Drizzle with truffle oil and sprinkle wth Parmigiano Reggiano cheese.
- Bake for 25-30 minutes, until ricotta is hot and melting. Remove from the oven and garnish with fresh parsley and allow to cool for a few minutes.
- Cut lasagna into 4 or 6 squares and serve with a green salad and a rich red wine.
Our Favorite Balsamic with Summer Tomatoes
Tomato season is in full swing! Many of you have asked which balsamic is best to drizzle over a caprese.
Well, here it is... our go-to is Maletti IGP Balsamic Vinegar. This certified balsamic is aged in wine barrels and comes out thick with rich flavors and a delicate finish without the vinegar burn. Flavors of tart cherry and clean acidity make this the closet thing we've found to Aceto Balsamico Tradizionale. Perfect for drizzling over tomatoes, peaches, salads and even vanilla ice cream.
Here's our guide to vinegars for every occasion, can't decide? Stop by and try for yourself!
Well, here it is... our go-to is Maletti IGP Balsamic Vinegar. This certified balsamic is aged in wine barrels and comes out thick with rich flavors and a delicate finish without the vinegar burn. Flavors of tart cherry and clean acidity make this the closet thing we've found to Aceto Balsamico Tradizionale. Perfect for drizzling over tomatoes, peaches, salads and even vanilla ice cream.
Here's our guide to vinegars for every occasion, can't decide? Stop by and try for yourself!
- Lambrusco Red Wine Vinegar: Full-bodied and complex, we like to use this vinegar in marinades. Simply combine with chopped garlic, salt and pepper and you are set for big flavor.
- Organic Citrus Balsamic Vinegar: This brightly-flavored vinegar is perfect drizzled over salmon, in a summer pasta salad or shaken into a vodka cocktail.
- Sofia Organic White Balsamic Vinegar: This white vinegar is rich, while still being bright and light. Its perfect balance makes it the secret ingredient to making the best salad dressings. It also makes a great sauce for a watermelon dish.
- Organic Aged Balsamic Vinegar - VR Aceti: With very low acidity and a rich, dense texture, the sweetness comes forward with complex flavors of fig and caramel. We like this balsamic with grilled steak or adding a dash of it to a Negroni, props to Stanley Tucci for the idea.
See all vinegars HERE.
How to Choose an Olive Oil
We have a few new bottles in the shop featuring oil from last fall's harvest! So how does one choose an olive oil? Choose based on your taste preferences and how you are going to use it. Here are a few descriptors on some of our favorite bottles from around the world.
- Colli Etruschi Tuschia DOP Extra Virgin Olive Oil is an award-winning oil that always scores high from graders and guides. This Italian cooperative producer is probably our favorite on the market and always produces great oils. The DOP Tuscia is there reserve oil made with the best crops of the year, it has grassy artichoke notes and a hint of acidity. Drizzle it over any dish that could use some brightening, like a creamy pasta or soup.
- Decemi #51 Slow Food Presidio Olive Oil is a rare Umbrian olive oil that is a Slow Food item, numbered with its year of harvest. With nutty, elegant notes, it's a true stunner with a green peppercorn finish to its grassiness. A bottle for the finest dishes or simply served with fresh bread.
- Les Terroirs de Marrakech Olive Oil comes from Marrakech and is well-balanced, starting with herbal, fruity notes and finishing with a distinct black pepper tickle.
- Philippos Hellenic Goods Organic Greek Extra Virgin Olive Oil is of course organic and has low acidity, it is smooth and approachable.
- The Spanish oil we have in the shop, L'Estornell Arbequina Extra Virgin Olive Oil has a greener hue with fresh vegetal notes and a mild spicy finish. Great for cooking or dressing a salad.
Check out all of our olive oils HERE.
Thoughtful, Delicious Gifts For Mom
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- Shop Staff
- Tags: Babette's Gift Gifts Mother's Day
Easy Seafood Ideas for Lent and Beyond
Conservas are our dinner hack.
What are conservas exactly? Conservas are tinned or canned fish and they can make your meal prep a breeze. The average can of tuna on a typical shelf is nothing special, BUT just like there are artisans curing salami, there are special preserved seafood creations too, made by masters of the craft. In Europe, conservas are a part of the culture, it's time we embrace it too.
In places like Spain, conservas are often served simply, with bread, fresh greens and wine, but here are some other ways to enjoy the artisan seafood we carry:
Ready-To-Serve Favorites
What are conservas exactly? Conservas are tinned or canned fish and they can make your meal prep a breeze. The average can of tuna on a typical shelf is nothing special, BUT just like there are artisans curing salami, there are special preserved seafood creations too, made by masters of the craft. In Europe, conservas are a part of the culture, it's time we embrace it too.
In places like Spain, conservas are often served simply, with bread, fresh greens and wine, but here are some other ways to enjoy the artisan seafood we carry:
Ready-To-Serve Favorites
- Cantabrian anchovy and tuna pate or Mouttes d'Arvor scallop rillettes served with crackers and olives.
- We just picked up a canned lobster from Scout Canning CO, it's nothing like the imitation stuff and gives us a taste of the coast. Serve simply with bread, crème fraiche and any herbs you have on hand.
Fish Dinners
- Branzino stirred into room-temp Fregola pasta, served as a salad tossed with your best EVOO, salted capers, lemon zest, and black pepper.
- Make a cozy, quick pasta dish with Espinaler Sardines and sautéed tomatoes and garlic. Try this recipe.
Sandwich Ideas
- Ritrovo tuna with calabrian chile mixed with Kewpie mayo and chopped cornichons served on a baguette.
- High quality Wildfish Cannery King Salmon served on pullman toast with herb chèvre and sliced cucumbers.
Let us know which recipe idea strikes your fancy and we will have your order packed up for you for pick-up or shipping. Or come shop our conservas selection in the store!
It's Fondue Season!
It's Fondue Season!
Whether you are hitting the slopes or staying in for a Valentine's Day celebration, fondue is your ticket to delicious success. Whatever your vibe is this coming weekend, the perfect way to cap off a day is around a cozy pot of fondue that you can easily make at home.
Use our tried and true traditional fondue cheese mix or switch things up and try our Alpine Special Edition if you're feeling more adventurous. This new option packs more sharp, funky flavor from a different mix of Alpine-style cheeses. Find our fondue recipe below. Stop in for all the ingredients and dipping items for a fondue night or place an order for delivery or pickup here.
St. Kilian’s Classic Fondue
2 garlic cloves, halved crosswise
1 cup white wine
1 Tbsp cornstarch or 2 Tbsp flour
2 Tbsp kirsch (optional)
1/2 pound Gruyere, shredded
1/2 pound Comte, shredded
1/4-1/2 pound Appenzeller, shredded
Directions:
-Rub the inside of your fondue pot or heavy pot with the cloves of garlic, add wine and bring to a simmer at med-low heat
-mix cornstarch in a bowl with shredded cheeses
-gradually add shredded cheese to the pot in small amounts, whisk cheese with a spoon and wait until cheese is completely melted and incorporated before adding more cheese
-when all cheese has been added, add kirsch to finish (if fondue is to thin you can add some additional cornstarch to the kirsch before adding)
-lower heat on fondue pot or place regular pot over a sterno to keep warm Our favorite for serving is a cubed up sourdough bread and tart apples, but you can also try roasted potatoes, or fresh veggies for dipping.
- Jon Marsh
- Tags: fondue
