Sardinian Sheet Music Bread

The crackling, paper-thin, flavorful bread that Sardinians call carasau, “cooked twice,” has many uses. In its native island, you will find it on every table, both at home and in restaurants. It will be offered to you plain, in full-size sheets, crisp and warm from the oven, or broken into shards and drizzled with a mixture of olive oil, chopped rosemary, chopped garlic, and cracked black pepper, or slivers of another Sardinian specialty, the luxuriously delicious dried mullet roe, <