Pane Frattau
Sardinia · primo · serves 4 · 30 min total · easy
Sardinian shepherds' lunch — old carasau bread softened in water, layered with sauce, cheese, and one egg from the hen. A poor dish that tastes royal.
Ingredients
- 4 sheets pane carasau (Sardinian flatbread)
- 500 g tomato passata
- 4 eggs eggs
- 120 g Pecorino Sardo, grated
- 2 cloves garlic
- 1 handful basil
- 3 tbsp olive oil
- 1 tbsp white vinegar
- 1 tsp salt
Method
- Warm passata with smashed garlic, olive oil, basil, salt — simmer 10 minutes.
- Bring a wide shallow pan of water to a bare simmer, add vinegar. Poach each egg 3 minutes.
- Working fast: dip a sheet of pane carasau in hot water briefly to soften (don't soak — it should still hold shape). Lay on a plate.
- Top with a ladle of warm sauce, a thick shower of pecorino, another softened sheet, more sauce, more cheese.
- Crown with a poached egg. Sauce, basil, more pecorino on top. Serve at once.