Soak the pane carasau sheets in water for a couple of minutes until they become soft and flexible.
Overlap two softened pane carasau sheets and place the filling of your choice in the center.
Close to form the typical roll shape.
Spread a little tomato passata on a baking tray lined with parchment paper.
Place the rolls on the sauce, drizzle with a little olive oil, sprinkle generously with Parmigiano Reggiano and, if desired, more tomato passata.
Bake at 180°C for 10-15 minutes, until the rolls are golden and crispy on top.
Store in the refrigerator for 2-3 days.
You can customize the filling with ingredients you prefer, such as grilled vegetables, cheeses or cold cuts.
Italia, Sardegna
| Energy (kcal) | 307.02 |
| Carbohydrates (g) | 64.85 |
| of which Sugars (g) | 1.99 |
| Fat (g) | 1.72 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 10.69 |
| Fiber (g) | 2.63 |
| Sale (g) | 4.1 |
