Featured Recipes

Carta di Musica with Ricotta, Arugula, and Anchovy

Corto’s Chef-Developed Recipe Series

 Ricotta, Arugula, and Anchovy


Serves 8-12

  • 1 ½ cups semolina flour
  • 1 cup all-purpose flour, plus more for kneading and rolling the crackers
  • 1 ¼ tsp kosher salt, plus more to taste
  • 1 cup water
  • ½ cup 51-49® Extra Virgin Olive Oil and Canola Blend, divided
  • 1 cup fresh ricotta
  • 3 cups arugula
  • 2 Tbsp lemon juice
  • 1 tin of anchovies
  • freshly ground black pepper

Carta di Musica, a rustic Sardinian style flatbread/cracker, is elevated to a more sophisticated and intricate dish with the addition of olive oil, particularly one like 51-49® Extra Virgin Olive Oil and Canola Blend that can endure high heat while bubbling and crisping up in the oven. This recipe calls for topping with fresh ricotta enriched with more 51-49®, arugula, and anchovy, but almost anything can top these crackers.


In a medium bowl, add the semolina, all-purpose flour, and salt. Mix well with a whisk to combine. Stir in 1 cup water and 5 tablespoons of the 51-49® oil and work into dough. Scrape the dough onto a work surface lightly floured with all-purpose flour and knead until smooth, about 5 minutes.

Portion the dough into 1½ ounce pieces (about 10 pieces) and then roll each piece into a small ball. Place them on a platter, cover with plastic wrap and let rest for 20 minutes.

Set a baking stone or sheet pan on the lowest rack of the oven and preheat to 450 degrees. On your floured workspace, roll each dough ball until paper thin (the shape doesn’t matter). Then lay them flat on the hot stone or sheet pan. Bake, flipping them halfway through until bubbly, golden brown on edges and crispy, about 2–3 minutes per side. Transfer to a large platter or another sheet pan to cool.

Break Carta di Musica into large pieces (or leave whole).

Mix the ricotta and 3 tablespoons of 51-49® oil together with salt, to taste.

Toss arugula with lemon juice and season, if necessary.

To serve, spread ricotta mixture on Carta di Musica, add arugula, and garnish with anchovies and freshly ground black pepper.