Pane frattau
A thrifty dish devised to use up day-old bread, pane frattau features the uniquely paper-thin flatbread from Sardinia, pane carasau. The bread is moistened in broth and then it’s layered with tomato sauce and grated cheese, so as to resemble a lasagna of sorts. The final touch – a poached egg with the runny yolk oozing over the top of the dish – adds flavour and substance to the lot, making it both scrumptious and nutritious.
Finding pane carasau is mandatory here, as nothing will really do in its place. The rest of the ingredients, on the other hand, are nothing more than pantry staples, and the dish itself, you’ll see, is as easy to whip up as it is delicious.
Ingredients
Metric
Imperial
Pane frattau
- 3 tbsp of extra virgin olive oil
- 1/2 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 800g of passata
- fine sea salt
- freshly ground black pepper
- 4 eggs
- 500ml of vegetable stock
- 12 sheets of pane carasau
- Pecorino Sardo, grated (as needed)
SAVE RECIPE
Method
1
Place the oil, onion and the garlic in a medium saucepan set over a medium heat. Fry gently, stirring often, until the onion is soft and translucent, about 10 minutes. Add the passata and 60ml water, lower the heat, cover and cook for 30 minutes, stirring occasionally. Taste and season
2
Poach the eggs in boiling water, one at the time, until the white is set but the yolk is still runny, about 4 minutes. Drain with a slotted spoon and set aside
3
Heat the stock in the widest stockpot you have – it should be wider than the sheets of pane carasau. Dip a sheet of bread for a few seconds to soften it, then lift it up and ease it on a plate over a bed of tomato sauce. Top it with more tomato sauce and some grated pecorino. Repeat with two more layers per serving – each person gets three layers of bread – finishing with the sauce and cheese. Serve hot with a poached egg on top
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