Recipe - Pane Frattau

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Pane Frattau

Pane Carasatu is a crisp bread known as carta da musica, meaning sheet music, since they are so large and delicate. Thin discs of dough puff up after a minute in a wood fired oven. It is split into two paper-thin discs and baked again until dry and extremely crispy. Historically eaten by the island’s many shepherds because of its keeping quality.

Ingredients:

12 rounds of (3 per serving)
2 cups of chicken or vegetable broth
3 cups tomato sauce
Basil leaves, torn 4 large fresh eggs poached in a deep saucepan with a tablespoon of A L'Olivier White Wine Vinegar
Pecorino Romano or Fiore Sardo, grated
Sea salt and freshly milled pepper to taste

Preparation:

Time: 30 minutes

Yield: 4 SERVINGS

Warm the stock in a skillet or sauté pan.
Quickly dip each sheet of pane carasatu into the stock to moisten and remove to a sheet pan or platter.
Line up four plates. Spread a spoon full of sauce on each plate.
Lay on a sheet of pane carasatu. Top it with some tomato sauce and a sprinkle of cheese.
Repeat, using 3 sheets of pane carasatu per serving.
Top with a poached egg.
Finish with a dollop of tomato sauce, another sprinkle of cheese, salt, pepper and the basil.