25g grated parmesan, plus extra for sprinkling
Salt and black pepper
Handful of basil leaves
120g mozzarella, roughly chopped
150g pane carasau
For the tomato sauce:
2 tbsp olive oil
3 x garlic cloves, finely sliced
½ red chilli, finely chopped
2 x 400g tins of chopped plum tomatoes
Handful basil leaves, roughly chopped
First, make the tomato sauce. Heat the olive oil in a saucepan and sweat the garlic and chilli over a medium heat for a minute. Add tomatoes, some water (about half a can), some salt and basil leaves and simmer on a medium to low heat for about 25 minutes.
Preheat the oven to 180°C (fan oven).
Line an ovenproof dish with a little of the tomato sauce. Dip each piece of pane carasau very quickly into a shallow bowl of water and place a layer on top of the tomato sauce. Tear over some basil leaves and mozzarella and dot with some ricotta. Add a little salt and pepper between the layers. Continue making layers like these until you have used all the ingredients, ending with a final layer of tomato sauce scattered with mozzarella and topped with a sprinkling of grated parmesan.
Bake in the oven for about 15 - 20 minutes until golden-brown and bubbling. If necessary, place under a hot grill for a couple of minutes.
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