Can I make the tomato sauce ahead of time?
Yes, the tomato sauce can be made a day in advance and gently reheated before assembly.
BREAKFAST
Sardinian Pane Frattau: Layered Flatbread with Tomato Sauce and Poached Egg
Experience a traditional Sardinian breakfast with Pane Frattau, a comforting dish featuring crispy flatbread softened with broth, layered with a rich tomato sauce, and topped with a perfectly poached egg. This recipe offers a unique and satisfying start to your day.
HOW TO MAKE IT
Let's cook.
01
Prepare the tomato sauce: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup passata, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Keep warm.
02
Warm the broth: Gently heat 1 cup of vegetable broth in a shallow pan or bowl until warm but not boiling. This will be used to soften the Pane Carasau.
03
Soften the flatbread: Quickly dip each piece of Pane Carasau into the warm vegetable broth for 5-10 seconds, just until it softens slightly but doesn't become soggy. Lay the softened flatbread on a plate.
04
Assemble the layers: Place one softened Pane Carasau on a serving plate. Spread a thin layer of the warm tomato sauce over it. Sprinkle with a small amount of grated Pecorino Sardo. Repeat with another layer of Pane Carasau, tomato sauce, and Pecorino Sardo.
05
Poach the eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar. Carefully crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
06
Serve: Carefully remove the poached eggs with a slotted spoon and place one on top of each layered flatbread stack. Garnish with additional grated Pecorino Sardo and a pinch of black pepper if desired. Serve immediately.
About This Recipe
Experience a traditional Sardinian breakfast with Pane Frattau, a comforting dish featuring crispy flatbread softened with broth, layered with a rich tomato sauce, and topped with a perfectly poached egg. This recipe offers a unique and satisfying start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use fresh, high-quality Pane Carasau. The key is to soften the bread just enough without making it mushy. A wide, shallow pan works best for dipping the flatbread.
Easy Substitutions
If Pane Carasau is unavailable, a very thin, crispy cracker or matzo bread can be used as a substitute, though the texture will differ. Vegetable broth can be replaced with chicken broth. Parmesan cheese can be used instead of Pecorino Sardo.
Storage & Reheating
Pane Frattau is best enjoyed immediately after preparation. Leftovers will become soggy and are not recommended for storage or reheating.
Serving Suggestions
Serve Pane Frattau as a hearty breakfast or a light lunch. Pair it with a simple green salad dressed with olive oil and lemon. A side of cured meats like prosciutto or salami would complement the flavors. Enjoy with a strong cup of coffee or a glass of fresh orange juice.
Common Mistakes
Over-soaking the Pane Carasau: This will make the bread mushy and difficult to layer. Dip quickly, just until pliable. Overcooking the tomato sauce: The sauce should be light and fresh, not overly reduced. Keep the simmering time brief. Overcooking the eggs: For the classic runny yolk, stick to the 3-4 minute poaching time. Not using vinegar for poaching: Vinegar helps the egg whites set quickly and hold their shape.
Frequently Asked Questions
What kind of broth should I use?
Vegetable or chicken broth works well. Ensure it's warm when dipping the bread.
Can I use fried eggs instead of poached?
While traditionally made with poached eggs, you can certainly use fried eggs if preferred.
Is Pane Carasau gluten-free?
No, Pane Carasau is typically made from durum wheat semolina and is not gluten-free.
Can I add other toppings?
Absolutely! Sautéed spinach, basil, or a sprinkle of chili flakes can be delicious additions.
MORE TO KNOW
Pane Carasau, also known as 'carta da musica' (music paper), is a traditional Sardinian flatbread known for its extreme thinness and crispness. It's typically baked twice, which gives it its characteristic texture and long shelf life. In Pane Frattau, the brief dip in warm broth transforms it, making it pliable and absorbent, allowing it to soak up the flavors of the tomato sauce and broth while retaining a slight chewiness. This dish is a testament to the ingenuity of Sardinian cuisine, transforming simple ingredients into a comforting and flavorful meal.
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