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dom 19 aprile 14:37

Recipe

Pane fratau

Sheets of pane carasau soaked in broth, dressed with tomato sauce, pecorino and a poached egg: a shepherd's dish born in Barbagia but beloved across Sardinia.

First courses Barbagia

Prep 10min
Cook 15min
Total 25min
Serves 4
Difficulty easy
Recipe

Ingredients

Serves: 4

  • Pane carasau 8 fogli
  • Eggs 4
  • Tomato sauce 400 ml
  • Aged Sardinian pecorino, grated 80 g
  • Meat broth (or salted water) 1 l
  • White wine vinegar 1 cucchiaio
  • Salt q.b.
Recipe

Method

  1. Warm the tomato sauce in a small pan with a pinch of salt, keep hot.

  2. Bring the broth (or salted water) almost to the boil. Briefly dip a sheet of pane carasau to soften it — just a few seconds — then drain carefully.

  3. Place the wet sheet in a deep plate and dress with hot tomato sauce and plenty of grated pecorino.

  4. Lay a second soaked sheet on top, dress again with sauce and pecorino. Repeat for 4 plates, 2 sheets each.

  5. For the poached eggs: bring a pan of water to the boil with a tablespoon of vinegar. Crack each egg into a saucer and slip it into the simmering water. Cook 3 minutes, then lift out with a slotted spoon.

  6. Settle a poached egg in the centre of each plate. Diners break the yolk and soak the bread in it.