Exploring the Rich Flavors of Pane Frattau, Sardinia’s Layered Carasau Bread Dish (VIDEO)
Pane Frattau layers the crispy Sardinian flatbread Carasau with tomato sauce, Pecorino cheese and eggs for a hearty traditional island recipe.
Embark on a culinary journey to the heart of Sardinia as you explore the rich flavors of Pane Frattau, a traditional layered dish that showcases the island’s iconic carasau bread. This rustic yet elegant creation has ancient roots in the Barbagia region, where shepherds ingeniously repurposed leftover flatbread into a hearty meal. As you delve into the history and preparation of this Sardinian delicacy, you’ll discover how simple ingredients like tomato sauce, eggs, and pecorino cheese transform crisp carasau into a comforting, lasagna-like dish. Prepare to immerse yourself in the cultural significance of this beloved staple of Sardinian cuisine.
What is Carasau Bread
Carasau bread, also known as “carta da musica” (sheet music bread), is a traditional Sardinian flatbread with ancient origins. This thin, crisp bread is a staple of Sardinian cuisine and culture. Made from durum wheat flour, salt, yeast, and water, carasau bread is rolled into paper-thin sheets and baked until golden and crispy.
The bread’s unique preparation process involves separating the two layers of dough during baking, resulting in its characteristic thinness and crunchiness. Carasau bread has an impressively long shelf life, making it ideal for shepherds and travelers in Sardinia’s rugged terrain.
In modern Sardinian cuisine, carasau bread serves as a versatile ingredient, often used in dishes like Pane Frattau. Its neutral flavor and crisp texture make it an excellent base for both savory and sweet preparations, showcasing the bread’s adaptability in traditional and contemporary recipes.
The Origins and History of Pane Frattau (Frattau Bread)
Pane Frattau, (or, more correctly, PANE FRATAU, with one T) is a beloved Sardinian dish, with roots deeply embedded in the island’s culinary heritage. This layered delicacy originated in Barbagia, a rugged region in central Sardinia. Shepherds, returning from long days tending their flocks, ingeniously repurposed leftover carasau bread to create this hearty meal. The dish’s name remains shrouded in mystery, though some speculate it stems from a hasty preparation for King Umberto I of Savoy during a royal visit.
Pane Frattau exemplifies Sardinian resourcefulness, transforming simple ingredients into a satisfying feast. Its economical nature and straightforward preparation have ensured its enduring popularity across generations. The combination of crisp carasau bread, savory tomato sauce, rich pecorino cheese and, optionally, a poached egg, creates a harmonious mix of textures and flavors that continues to fascinate locals and visitors alike.
Pane Frattau Video Recipe
Pane Frattau Ingredients
These are the ingredients for 2–4 people:
- 1/2 onion
- Extra virgin olive oil
- 350 ml tomato puree (about 11/2 cups)
- Fresh basil leaves
- 2 l lamb or sheep broth, or salted water (about 8 1/2 cups)
- 8 sheets Pane Carasau
- Pecorino cheese
- 1 egg
- Salt to taste
How to Make the Traditional Pane Frattau Recipe
Preparing the Pane Frattau is quite simple to do. Let’s break it down step-by-step:
Prepare the Tomato Sauce: Peel and chop 1/2 onion (1). Sauté the onion in a saucepan with a few tablespoons of olive oil until slightly wilted. Then, add tomato puree and season with salt. Cook over medium heat for about 10 minutes. Finally, season with a few basil leaves (2).
Boil the Carasau Bread: While the tomato sauce cooks, bring some sheep meat broth to a boil in a large pan. Traditionally, boiling the broth adds more flavor to the carasau bread. You can also boil it in salted water or other broths. Once boiling, lower the heat slightly and immerse carasau bread sheets for a few seconds until soft (3). Use a slotted spoon to drain the boiled carasau bread and place on a plate or bowl (4).
Make the Layers: Spread a layer of tomato sauce over a serving plate (5). Cover with a layer of carasau bread (6). Top with more sauce (7) and sprinkle with Sardinian pecorino cheese (8). Repeat layering until you have 3–4 layers of bread (9-10).
Prepare the Poached Egg: In the simmering broth, crack an egg into a small bowl. Whisk the broth to form a vortex and gently slide in the egg. Cook for about 2 minutes until set (11), stirring gently if the vortex slows. Use a slotted spoon to place the poached egg on top of the layered bread (12). Sprinkle with more pecorino cheese.
Your pane frattau is now ready to serve, a delicious blend of textures and flavors that embodies the essence of Sardinian cuisine.
How to Store Pane Frattau
I suggest you enjoy the pane frattau freshly made, it is better not to store it or freeze it.
Variations on the Classic Pane Frattau Dish
While the traditional Pane Frattau recipe is beloved, innovative chefs and home cooks have developed exciting variations. Some add a twist by incorporating different cheeses, such as Fiore Sardo or Pecorino Romano, for unique flavor profiles. Others experiment with the sauce, using roasted cherry tomatoes or a creamy mushroom ragout for a richer taste.
For a heartier version, try layering thin slices of prosciutto or speck between the bread sheets. Vegetarians might enjoy a version with grilled vegetables like zucchini and eggplant. Some modern interpretations even feature a runny burrata cheese instead of the poached egg on top.
Whatever the variation, the essence of Pane Frattau remains a comforting, layered dish that celebrates Sardinian culinary traditions.
Exploring the Rich Flavors of Pane Frattau, Sardinia’s Layered Carasau Bread Dish
Ingredients
- 1/2 onion
- Extra virgin olive oil
- 350 ml tomato puree
- Fresh basil leaves
- 2 l lamb or sheep broth or salted water
- 8 sheets Pane Carasau
- Pecorino cheese
- 1 egg
- Salt to taste
Instructions
- Peel and chop the onion. Sauté the onion in a saucepan with a few tablespoons of olive oil until slightly wilted (about 3–4 minutes).
- Add tomato puree and season with salt. Cook over medium heat for about 10 minutes. Finally, season with a few basil leaves.
- While the tomato sauce cooks, bring some sheep meat broth to a boil in a large pan. Traditionally, boiling the broth adds more flavor to the carasau bread. You can also boil it in salted water or other broths.
- Once boiling, lower the heat slightly and immerse carasau bread sheets for a few seconds until soft. Use a slotted spoon to drain the boiled carasau bread and place on a plate or bowl.
- Spread a layer of tomato sauce over a serving plate. Cover with a layer of carasau bread. Top with more sauce and sprinkle with Sardinian pecorino cheese. Repeat layering until you have 3–4 layers of bread.
- In the simmering broth, crack an egg into a small bowl. Whisk the broth to form a vortex and gently slide in the egg. Cook for about 2 minutes until set, stirring gently if the vortex slows. Use a slotted spoon to place the poached egg on top of the layered bread. Sprinkle with more pecorino cheese.
- Your pane frattau is now ready to serve, a delicious blend of textures and flavors that embodies the essence of Sardinian cuisine.
