Pane frattau

A couple of years ago my mother purchased on the newstand certain cookbooks from famous Italian chef Gianfranco Vissani
All recipes are enticing, but this caught my eye. It is based on pane carasau, the famous flat bread from Sardinia. 
As it is not in my tradition, I never actually knew how to use it.

Well, pane frattau is a recipe that originates from certain areas of Sardinia (Barbagia) and it used to be a humble meal that would be prepared with the crumbs left.

It is very easy to make and tastes delightfully.

What you need for one person:
1 sheet of pane carasau
3/5 tbsp of tomato sauce (tomato cooked with some onion or garlic)
3 tbsp of stirfried vegetables (this is my addition, sorry guys from Sardinia)
50 g grated pecorino sardo
1 egg, poached (I just cooked a sunny sundown egg)

How to do it:

Pour water on a frying pan and bring it to a boil. Add salt as if you were cooking pasta (water shall be salty to taste).

Tear pane carasau roughly in four pieces.

Smear a plate with a little sauce.

Boil one piece of pane carasau and drain it. Arrange it on the plate.

Cover with a little sauce, some veggies and pecorino.

Repeat until you have used up all ingredients.

Bake in the oven, 180° C or grill, until the cheese is barely melted (it should take about 5/10 minutes).

Ladle the egg on top and enjoy.


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