Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 7 min
Prep:
55 min
Cook:
12 min
Yield:
6 servings

Ingredients

  • 8 cups beef or veal stock
  • 2 eggs
  • 6 tablespoons grated pecorino cheese
  • Freshly ground black pepper
  • 1/2 pound mozzarella cheese
  • 4 teaspoons finely chopped fresh parsley leaves
  • 12 pieces Carta Musica bread (Sardinian Parchment Bread), recipe follows
CARTA MUSICA (SARDINIAN PARCHMENT BREAD)
  • 2 cups all-purpose flour
  • 1 cup semolina, plus extra for dusting
  • 1 teaspoon salt
  • 1 1/4 cups warm water

Directions

Place the stock in a saucepan, over medium heat. Bring to a boil. In a small mixing bowl, combine the eggs and pecorino cheese. Season with pepper and mix well. Whisk the mixture into the boiling stock. Cook for 1 minute. Add the mozzarella cheese and parsley. Whisk well. Place 2 pieces of the bread into each shallow bowl. Ladle the soup over the bread and serve.

CARTA MUSICA (SARDINIAN PARCHMENT BREAD)

In a bowl, mix together the flour, the semolina, and the salt. Gradually add the water until you have a smooth dough that is very easy to shape, not sticky, and not stretchy or glutinous. You might need as little as a cup of water-it all depends of the flour and the weather. Place the plaque au four or a baking sheet in the oven. If you are using a baking sheet, put it in the oven upside down, it will be easier to slide the bread on and off.

Preheat the oven to 400 degrees F. Divide the dough into 10 small balls. Cover them with a towel and let rest for about 15 minutes. On a floured surface, roll each ball to a thickness just under 1/16 of an inch. Put each round onto a heavily floured peel and slide onto the hot plaque au four or baking sheet in the oven. Bake for 2 1/2 minutes on each side. When the bread surfaces begin to bubble, watch the bread constantly, as they can readily burn. Turn the rounds over and bake another 2 1/2 minutes. When one is very light gold with dark highlight, remove it to a rack to cool. Continue until all of the rounds are done.

This bread will keep for 2 to 3 weeks in an airtight container. When ready to serve, place the bread back in the oven for 2 minutes and they should be good as fresh. 

Recipe adapted from The Food of Southern Italy, by Carlo Middione, published by William Morrow, 1987

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Zuppa Imperiale

Recipe courtesy of Mario Batali

Zuppa Inglese: Trifle

Recipe courtesy of Mario Batali

Zuppa Di Pesce Aua "Cagliaritana"

Recipe courtesy of Da Noi

Horseradish Soup: Zuppa di Raffano

Recipe courtesy of Mario Batali

Scampi Soup: Zuppa di Scampi

Recipe courtesy of Mario Batali

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Zuppa di Cozze: Mussel Soup

Recipe courtesy of David Rocco

Zuppa di Pesce from Amalfi

Recipe courtesy of Mario Batali

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here