An interesting video, about 12 minutes long, detailing the preparation of Sardianian "carta da musica" a delicious, thin bread, more of a cracker, really, that is literally a biscuit.
Jeremy
An interesting video, about 12 minutes long, detailing the preparation of Sardianian "carta da musica" a delicious, thin bread, more of a cracker, really, that is literally a biscuit.
Jeremy
What a great video. While I am an strong proponent of using a digital scale to weigh ingredients, this video shows that skilled "feel" can work as well as careful weighing (or better). Also, this bread is so labor intensive that I want to taste it right now as it leaves the oven. Thanks for the link,
Jeff
And did you notice the one point at which the woman dividing the dough rolled it around, and it clearly felt a little large, because she then sliced off a small piece, rolled it again, and was satisfied?
I did see that. If we had our mothers and grandmothers by our sides leading the way, there would be little need for digital scales. As it is, the scale is an indispensible tool but I would not be critical of anyone who works by feel. After all, if my scale quits working I am at a major disadvantage and these ladies are not.
Jeff
Now, I say they're artisans. Anybody want to argue about that?
David G
That's the epitome of artisan!
Interesting and relaxing as well.
here is a link (in English) with what appears to be a pretty good recipe and instructions. I'm going to try.
http://www.epicurious.com/recipes/food/views/Carta-Da-Musica-232739
David G
... because I can pop into a local shop and buy some. But having now seen how they make it, I'm anxious to get to Sardinia to find it fresh.
Jeremy