Pane Frattau
Pane Frattau
Flatbread with Tomato, Eggs and Pecorino
Pane frattau is one of the many dishes that uses pane carasau, Sardinia’s famous flatbread, as its protagonist. You can either make pane carasau (it’s a fun dough to make and the baked flatbread lasts forever) or buy it at Italian specialty stores, then soften it with broth and layer it with tomato sauce and cheese. Like many island breads, pane carasau is dried to ensure it stays fresh longer, so dip it in seasoned liquid to make it pliable and infuse it with flavor before using it. Serve the pane frattau on a big communal platter like lasagna, letting everyone take their share.
Serves as a starter while you prepare porceddu sardu (see page 141).
Ingredients (8)
Ingredients (8)
Instructions
Heat the olive oil in a large pan over medium-low heat. When the oil begins to shimmer, add the garlic and cook just until it takes color, about 3 minutes. Add the tomatoes, season with salt, and cook just until the tomatoes lose their raw flavor, about 15 minutes.
Meanwhile, bring the broth to a simmer in a wide saucepan over high heat. Break up the pane carasau into 3-inch pieces. Working in batches, drop them into the broth and soak just until soft, about 5 seconds. Using tongs, transfer the pane carasau toa large plate. Set aside.
Increase the heat to medium-high, then crack the eggs gently into the tomato sauce and cook just until the eggs set, about5 minutes. Spoon the tomato sauce over the pane carasau, then gently set the eggs atop the sauce.
Top with the pecorino and serve warm or at room temperature.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
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