The pastoral traditions in Sardinia are embodied in this customary dish from the Barbagia area. Thin sheets of traditional Carasau bread are alternated in a serving dish with layers of tomato sauce and aged pecorino cheese. The savory dish resembles layers of Phyllo dough complete with a poached egg on top. A traditionally poor dish worthy of excellence, pane frattau is a simple dish infused with rich flavors.

INGREDIENTS:

carasau bread 8 sheets
tomato sauce 350 ml
lamb or sheep stock 1,2 l
onion 1/2
sardinian pecorino cheese to taste
extra virgin olive oil to taste salt to taste.

For the poached eggs:

eggs 4
water 2 liters
vinegar 200 ml
salt to taste

METHOD:

Peel and chop the onion and brown it in a saucepan with a few tablespoons of extra virgin olive oil. Once golden, add the tomato sauce, season with salt and cook over medium heat for about 14 minutes.

In a large pot, heat the broth over medium heat. Quickly dip the first sheet of carasau bread in the hot broth and place it on a serving dish, then add a layer of the tomato sauce and top with a sprinkling of pecorino. Layer the ingredients in this way until you reach, layer by layer, the desired portion.

For the poached egg, place a saucepan with 2 liters of water and 200 ml of vinegar on the stove and bring to the boil. Crack the egg into a small bowl. Quickly stir the boiling water with a whisk to form a vortex and gently drop the egg into the swirling water. The egg will close on itself and continue to cook. It can be gently removed with a skimmer after two minutes. Place the poached egg on top of the final layer of the carasau bread. Finish the dish with a generous sprinkling of pecorino.