Well known Melbourne restaurateur Caterina Borsato from Caterina’s Cucina e Bar meets up again with chef Stefano Rassu at his Lonsdale St restaurant Pomodoro Sardo to see how flatbread pane carasau is made in this segment from her Channel 31 cooking series (aired on 9 November 2013).
1 Comment
I would cook the egg in the tomato sauce. Saves unnecessary washing up. I often cook an egg in the sauce that put with my dinner.
Thank you for all the sardegnan recipes. My father was born in Sassari in 1931. He immigrated to Australia in the 1960s. But he could not cook, so he did not pass any recipes onto his children or his wife. But he leave us an Italian cookbook he bought on his first trip back to Sardegna in the early 1970s. The cookbook has about 80% simple recipes from all regions of Italy.