Exploring the Rich Flavors of Pane Frattau, Sardinia's Layered Carasau Bread Dish
Pane Frattau layers the crispy Sardinian flatbread Carasau with tomato sauce, Pecorino cheese and eggs for a hearty traditional island recipe.
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.