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.<\/p>\n\n\n\n
INGREDIENTS:<\/strong><\/p>\n\n\n\n carasau bread 8 sheets For the poached eggs:<\/strong><\/p>\n\n\n\n eggs 4 METHOD:<\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Piatto povero per eccellenza, il\u00a0pane frattau\u00a0nella sua semplicit\u00e0 \u00e8 un piatto completo e molto gustoso.<\/p>\n","protected":false},"featured_media":535,"template":"","blog_cat":[20],"class_list":["post-660","blog","type-blog","status-publish","has-post-thumbnail","hentry","blog_cat-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/siendha.com\/en\/wp-json\/wp\/v2\/blog\/660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/siendha.com\/en\/wp-json\/wp\/v2\/blog"}],"about":[{"href":"https:\/\/siendha.com\/en\/wp-json\/wp\/v2\/types\/blog"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/siendha.com\/en\/wp-json\/wp\/v2\/media\/535"}],"wp:attachment":[{"href":"https:\/\/siendha.com\/en\/wp-json\/wp\/v2\/media?parent=660"}],"wp:term":[{"taxonomy":"blog_cat","embeddable":true,"href":"https:\/\/siendha.com\/en\/wp-json\/wp\/v2\/blog_cat?post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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.<\/p>\n\n\n\n
water 2 liters
vinegar 200 ml
salt to taste<\/p>\n\n\n\n