Sardinian · Italian
Pane Frattau
Sardinian carasau bread with tomato and poached egg
Layers of softened pane carasau, tomato sauce and pecorino topped with a gently poached egg.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Sardinian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Pane Frattau
Ingredients
Main
Method
- 1
Simmer the passata with garlic and olive oil until lightly thickened.
- 2
Dip each pane carasau sheet briefly in hot stock so it softens without disintegrating.
- 3
Layer the bread with tomato sauce and pecorino on four plates.
- 4
Poach the eggs until the whites set and yolks remain soft, then place one on each stack and finish with basil.
Pane frattau is a Sardinian pastoral dish that transforms crisp pane carasau with broth, tomato, pecorino and egg.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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