Cannoli carasau, here’s how to use the carasau bread

Made in Italy is known for its dynamism and culinary goodness from north to south. Today we take you with us to Sardinia to discover the famous pane carasau and lasagna carasau.

Did you know there are also cannoli carasau?

Pane carasau is one of Sardinia's main products, originally from the province of Nuoro, the most mountainous area of the region. It is a very thin and crunchy type of bread, comparable to a puff pastry disc, which has a much longer shelf life compared to traditional bread. It is made from re-milled durum wheat semolina, water, Sardinian sea salt, and natural yeast.

The word "carasau" comes from the verb "carasare," which in Sardinian dialect means to toast. Usually, it is eaten plain, to accompany both sweet and savory dishes, but it can also be filled with cold cuts and cheese.

There are two famous Sardinian dishes that can be made starting from pane carasau: pane guttiau (pane carasau seasoned with oil, salt, and aromatic herbs) and pane frattau (a kind of lasagna made of layers of carasau, topped with meat ragù and Sardinian pecorino).

Pane carasau: the origins

According to some archaeologists, pane carasau might have existed in Sardinia since the Bronze Age. Over the centuries, it became the typical food of Sardinian shepherds because of its characteristics: long preservation and high energy content.

Shepherds were often away from home for many weeks, so they needed food that could last and at the same time provide the right energy for their work.Pane carasau was prepared by the shepherds' wives using durum wheat or barley flour and paired with goat, sheep cheese, or ricotta. Even today, leftover pane carasau is never wasted.

Cannoli carasau

A way to avoid wasting leftover pane carasau is to create cannoli carasau: an innovative and easy-to-make dessert. An outstanding recipe!

How? We help you!

Ingredients:

• 300 g sifted sheep ricotta

• 150 g sugar

• Chocolate chips to taste

• Vanilla as needed

• Icing sugar for decoration

Procedure:
First, prepare the wafers. Dissolve two level tablespoons of sugar in half a glass of warm water. Soak the pane carasau on both sides and wait for it to soften. Cut out circles with a 10 cm diameter using a cookie cutter. Brush each cannoli mold with melted butter and wrap the pane carasau around it. Place each cannoli on a baking tray lined with parchment paper, making sure the overlapped part of the cannoli is facing down. Bake in a preheated oven at 200°C for 10 minutes. Once cooked, let them cool slightly before removing from the molds—they will come off easily.

Next, prepare the ricotta cream. Sift the ricotta to remove excess water. Add the sugar and beat until smooth and lump-free. Add the chocolate chips and fold in gently with a spatula, moving from bottom to top. Refrigerate for a few hours.

Finally, put the cream into a piping bag. Generously fill each cannoli and finish with a dusting of icing sugar on top.

Have you prepared the cannoli carasau? Let us know what you think and tag us in your final result! Are you abroad and want to stock up on typical Italian products? Take a look at our website.

We ship throughout Europe all the most famous Italian brands.

If you have questions or doubts remember you can contact us:
our Customers’ Happiness Team is ready to answer all your questions.