Pane Frattau (Italian Sardinian Carasau Bread with Tomato, Pecorino and Egg)

11 hours ago
2 min read

Pane Frattau turns pane carasau into one of Sardinia’s most satisfying complete dishes. The thin bread is briefly softened in broth, layered with tomato and Pecorino Sardo, then finished with a softly poached egg whose yolk becomes part of the sauce.

Ingredients

8 large sheets pane carasau; 3 cups (720 ml) light broth; 2 cups (480 g) tomato sauce; 5 oz (140 g) grated Pecorino Sardo; 4 eggs; basil; 2 tbsp (30 ml) extra virgin olive oil; salt and black pepper.

Step by Step Preparation

1. Prepare a simple tomato sauce and keep warm. 2. Bring the broth to a gentle simmer. 3. Break pane carasau into large plate sized pieces. 4. Dip each piece in broth only long enough to soften while retaining structure. 5. Build alternating layers of bread, tomato and pecorino. 6. Poach the eggs separately until the whites set and yolks remain soft. 7. Place one egg over each portion. 8. Finish with basil, black pepper and olive oil. 9. Serve immediately.

Professional Technique

The bread must be hydrated, not soaked. Work one sheet at a time and drain it before layering. The egg should be cooked separately so its white remains clean and its yolk stays fluid.