martedì 1 luglio 2014

Carasau bread and swiss chard roll


  • 4 sheets of carasau bread
  • 1 kg of swiss chard
  • 100 gr. fresh pecorino cheese
  • 50 gr. of grated pecorino
  • garlic
  • 20 gr. butter
  • ev olive oil
  • salt and pepper
  • tomato sauce

Soak the pane carasau in lukewarm water and drain it. In a pan, cook the chard grossly cut with oil and garlic, add salt and pepper. Let itcook for 7-8 minutes, till the chard gets soft.

Lay down the flat bread, place the chard on top as well as the fresh pecorino cheese. Roll each slice of the flat bread and cut in 3-4 cm slices. Place the slices in vertical in a baking tray previously buttered. Cover the small rolls with tomato sauce and finish with a lot of grated pecorino. Bake in preheated oven at 180°C for 15 minutes.

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