Bruno Barbieri today offers carasau bread stuffed with guinea fowl and salad

A Made in Sardinia delicacy starring the beloved carasau bread revisited here in a guttiau version, just as Barbieri likes it.

Bruno Barbieri (Photo From Instagram @brunobarbieri_chef)

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Who said that to eat light you must necessarily go hungry? Not necessarily to pass the costume test of having to consume only salad, lactose-free cream cheese and avoid carbohydrates and fats.

Chef knows it well Bruno Barbieri that on his YouTube channel where he has 334 thousand subscribers, he proposed a new delicious recipe, excellent for staying light but taking all the vitamins and nutrients essential to have the strength and vitality to face even the most demanding days.

Guys, do you know the carasau bread? Today I want to prepare it for you in guttiau version, stuffed with guinea fowl and accompanied by a salad of cherry tomatoes and onion. Try it because I assure you it’s crazy stuff! Find the complete recipe in the featured stories and on my YouTube channel“.

So let’s see how to make this beautiful recipe at home that Barbieri presented in this inviting and creative way.

Ingredients and preparation of carasau bread guttiau with guinea fowl and mixed salad

Guttiau it just means “wet”In Sardinian, so it is just a different method of preparation much loved on the island but which is little known in the rest of the country.

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Carasau bread Sardinia
Carasau bread (Instagram @sa_ispantadura)

INGREDIANTS

  • 6 sheets of carasau bread
  • 350 g guinea fowl
  • 259 g cherry tomatoes
  • 1 sprig of thyme
  • 1 sprig of fresh rosemary
  • 1 clove of garlic
  • Fresh bay leaf to taste.
  • Basil to taste.
  • 1 shallot
  • 1 white onion
  • Raspberry vinegar to taste.
  • Extra virgin olive oil to taste.
  • Spicy oil to taste.
  • 4 slices of grilled aubergine

PREPARATION (about 35 min)

The first step is to cut the guinea fowl into julienne strips and place it in a non-stick pan with a drizzle of oil, the poached garlic, bay leaf, thyme, rosemary, a finely chopped shallot, salt and pepper.

After about 5 minutes over medium-high heat transfer the guinea fowl into a bowl together with other extra virgin olive oil. Start cleaning the cherry tomatoes which will be cut into concassè and deprived of the internal seeds.

They are then finely chopped and placed in another bowl with oil, fresh basil chopped with a knife, salt and pepper, onion also finely chopped and a tablespoon of raspberry vinegar. Also prepare slices of aubergine which will be grilled for a few minutes and become crispy.

Finally pass the sliced ​​carasau bread just 1 second under running waterit will take very little because then it softens and allows you to stuff it as you like.

Arrange 3 slices on the work surface, trying to make them fit together, then proceed to compose the plate. First a layer of cherry tomatoes, then guinea fowl, and when everything is topped, give the bread a shape of cannoli by rolling it up tightly.

Compose the dish by inserting the slices of aubergine, cherry tomatoes and spicy oil at the base of the dish. Finally, also the slices of stuffed carasau bread placed on top and a touch of green to give freshness to the composition.