Frattau bread (Pane frattau) is a Sardinian recipe based on the traditional, unleavened Sardinian bread “pane carasau”, softened using mutton-broth, and transformed into a sort of lasagna, supporting layers of tomato sauce and pecorino cheese. Above all strata is then put the poached egg with a sprinkling of cheese.
Nowadays the Sardinian carasau bread can be easily found in both national and international supermarkets.
Course: Unique dish
Preparation: 30 minutes
- Carasau bread
- Tomato sauce
- 4 eggs
- Pecorino sardo as necessary
In a large saucepan boil water and, as soon as it boils, turn down and break the eggs one at a time, stirring with a fork so as to coagulate the egg white around the yolk.
Drain with a slotted spoon and gently place them on a dish.
Blanch briefly carasau bread sheets in hot broth and drain.
Arrange in layers alternating bread, tomato and pecorino cheese, and ending with the poached eggs.
Complete with the sauce and cheese and serve (you can also arrange it directly on the plates).
Vino Cannonau (red and strong wine of Sardinia) is the standard for this dish, but you can also try a bottle of Cagnulari or Carignano served at 14-16 °C.