Carta Musica (Sardinian Flatbread) with Spring Salad

By LaLaCooks

Viewed on PBS - Cooking with Master Chefs with Julia Child. It would be good to watch the video if still available before you cooke the flatbreads.

Since I posted this I've seen a Mark Bittman video making the flatbread in a processor with a little olive oil. Try that one as well to see which has a better taste.

Ingredients

• Spring Salad:
• ½ c allpurpose flour
• ¼ cup semolina flour
• pinch of salt
• 1/3 cup water
• Fava beans, blanched and peeled
• Scallions, sliced on the bias
• Asparagus, peeled, and blanched, sliced into 2-inch pieces
• Haricots Verts, blanched
• Lemon zest (1/2 lemon)
• Fresh oregano
• Parsley leaves
• Arugula
• Olive oil
• Fresh lemon juice
• Black pepper
• Salt
• Pecorino Romano cheese
• Dry ricotta
• More olive oil to top

Preparation

Step 1

Mix together on the counter with your fingers and make a very large well in the center. Place water into the center of the well and incorporate into flour. Use a pastry scraper to scrape bits up. Knead with two hands – push forward and pull back. Knead until it’s nice and smooth and feels slightly sweaty. Just a few minutes should do it. Place in a plastic bag and let sit out for an hour or two or in the fridge overnight.

Place pizza stone in oven and preheat oven to 400

Divide into 8 portions and then roll into nice even balls. Do not put flour on the board while doing this. Let them sit for about 10 minutes. Place flour on the board and roll out each ball into a large round wafer thin disc. This needs to be done slowly in order not to rip the dough.

Place one wafer on a pizza stone and bake until lightly brown. Remove each disc as they cook with tongs. Bread will save for several days and up to a week.

For the salad:

Mix all ingredients thru arugula together in a bowl. Sprinkle with olive oil, fresh lemon juice, salt and pepper. Place a piece of flatbread on a plate and top with salad. Place a wedge of each cheese on the flatbread and drizzle with more olive oil.