Pane frattau
Pane Frattau is a traditional dish from Barbagia in Sardinia, born from the ingenuity of transforming leftover pane carasau into a culinary masterpiece. Bread softened in hot broth, topped with tomato sauce, egg, and grated pecorino cheese, represents the essence of Sardinian home cooking: simple, hearty, and extraordinarily flavourful.
Preparation
- 1
Bring the beef broth to a boil in a large pot, keeping it warm throughout the preparation.
- 2
Heat a drizzle of oil in a pan and sauté the garlic clove, then add the canned tomatoes. Season with salt and pepper, then let the sauce simmer for 10 minutes over medium heat.
- 3
Break the pane carasau into large pieces and arrange them in a shallow bowl.
- 4
Pour the hot broth over the bread and let it soften for 2-3 minutes until it has absorbed the liquid while maintaining some texture.
- 5
Pour the tomato sauce over the softened bread and gently mix.
- 6
Distribute the Pane Frattau into individual serving bowls, creating a compact layer.
- 7
Top each portion with a generous sprinkling of grated pecorino romano.
- 8
Crack a fresh egg onto each bowl and let the heat of the broth gently cook it.
- 9
Finish with a drizzle of cold extra virgin olive oil.
Chef's Tips
The secret of Pane Frattau lies in balance: the bread should soften without crumbling. Use a flavourful broth and serve immediately while the dish is still hot. The raw egg adds a creamy richness to complete the dish.