Small Plates to Share

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:

  • 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.
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