Pane Frattau has been invented by Sardinian shepherds with the objective to use up old and broken pieces of pane Carasau bread, the crispy wafer-thin bread typical of Sardinia.
Frattau in Sardinian language means broken.
Basically, it consists of layers of Carasau bread softened by meat broth, then stuffed with tomato sauce and Pecorino cheese. It is served with a delicious poached or fried egg.
Serves 4, Preparation 15 mins, Cooking 30 mins
- 6-7 slices of carasau bread
- 250 g tomato sauce
- 1 onion, finely chopped
- 100g grated Pecorino cheese
- 500 ml meat broth
- 4 eggs
- 4-5 basil leaves
- EVOO – Extra virgin olive oil, 4 tbsp
- 1 tablespoon vinegar
- salt, to taste
Heat 2 tablespoons of oil and gently fry the finely chopped onion until soft. Pour in the tomato sauce, add basil, a pinch of salt, stir and cook for about 20 minutes over a low heat. If the tomato sauce is slightly acidic, add a piece of carrot which will release its natural sugars without the need to add caster sugar.
In the meantime heat the broth, break the sheets of carasau bread into medium-sized pieces, not too small, and quickly dip them one by one letting them soften without reducing them to a pulp. Place a first slice on the plate, add the tomato sauce and a sprinkling of grated Pecorino cheese, continue in this way with the other slices until they form a sort of lasagna.
Boil some water in a saucepan and add the vinegar and a small pinch of coarse salt. As soon as it boils, make small swirls with the handle of a ladle and add the eggs by diving them directly into the water. Cook the poached eggs for 3 to 4 minutes.
Once the poached eggs are ready, take them with a perforated ladle, drain them well and lay them on the pane frattau, a final sprinkling of grated Pecorino and a drizzle of raw oil and serve.
As an alternative to poaching eggs, you can cook eggs over easy, keeping the yolk fairly liquid.