Another traditional recipe for you: “pane frattau”. This is a recipe that when prepared in the traditional manner, involving the characteristic, unleavened Sardinian bread “pane carasau” with the use of mutton broth(used to soften the bread), and transforming it into a sort of lasagna, supporting layers of tomato sauce and pecorino cheese. A light version can be prepared with the normal meat broth (or even vegetable) or again, only with salt water.
- Pane Carasau : 8 sheets(or more it depend on how many are you; usually we prepare it with 3 layers of bread) of “pane carasau”.
- Tomato sauce
- Garlic(optional, for the sauce)
- Onion(optional, for the sauce)
- Olive oil
- 4 Eggs/one for each plate)
- Pecorino cheese(mature and freshly grated)
For the Sauce
- 800 gr of tomato sauce preferably Italian
- 4 tablespoons olive oil
- 1 clove of garlic, peeled and cut into slivers
- 1 onion, peeled and coarsely cut
- Salt and freshly ground black pepper
- 4 large fresh basil leaves
As I said above, garlic and onion are optional. I usually prefere to use only salt, olive oil and basil for the sauce. But the italian tomato sauce is usually made with onion and sometimes garlic.
Place the tomato in a saucepan with the olive oil, garlic, onion, salt to taste and the basil leaves; simmer for about 20 minutes. Add water if it seems to be reducing.
In the meantime, put the broth previously prepared (or just salt water) in a pot large enough to hold a sheet of “pane carasau” bread (or a part of it big enough). When it boils, dip the bread for a few seconds(about 40 seconds,this should only soften and not become a mush).
Set the first sheet of pane carasau, rough side down, on each individual plate. Pour the tomato sauce – very warm- over each sheet (smooth side up) and spread it out gently. Add grated cheese. Set the second sheet of bread and repeat. Again with the third. To finish, break 1 egg in the broth and carefully, using a small spoon, fold the white over the egg yolk; simmer for 3 minutes. Using a slotted spoon, transfer the poached egg onto the bread and tomato sauce of one of the dishes. Repeat the same procedure with the other 3 eggs. Add tomato and sprinkle lots of grated cheese over the plates and serve, still very warm.
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.