From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Sardinian music bread with rosemary and pecorino Sardo
4 sheets pane carasau
4 tablespoons Cold-Pressed GourmetSardinia extra virgin olive oil
4 pinches sea salt
3 sprigs of rosemary leaves pulled
¼ cup pecorino Sardo cheese, grated
Drizzle each sheet of pane carasau with extra virgin olive oil. Lightly sprinkle the salt and the rosemary on the bread. Warm bread until becomes golden. Sprinkle pecorino over the bread, and then serve.
NOTE: Acceptable toasting methods vary: charcoal flames, flat grill, or oven. It is important that the heat comes from under the bread.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com