Pane Frattau: A traditional dish from Sardinia
I first tasted pane frattau in Florence, thanks to some very special friends from Sardinia, and I quickly became addicted. The simplicity of this hearty and delicious fare is only one aspect of its enjoyability. It is wonderfully versatile and can be extremely quick to make with very few ingredients. One ingredient that is pretty difficult to come by where I live is the dish’s main element: pane carasau
Fortunately, I do have access to Scandinavian culinary specialties at Marina Market, where I was elated to learn that Norwegians make a flatbread that is almost identical to the Sardinian version, although rectangular in shape rather than round. A small technicality that I decided to overlook for the greater good of my tastebuds…
Recipe for Pane Frattau (serves 6)
3 Cups Tomato Sauce or Meat Sauce or Tomato Sauce with tiny baked Meatballs
6 oz. Fiore Sardo or Pecorino Sardo, grated (parmiggiano or grana will suffice)
6-8 Sheets of Pane Carasau (or Scandinavian Flatbrod)
2 Cups Hot Water or Broth, in a large shallow pan
Salt, pepper & Extra Virgin Olive Oil
1.Spoon a layer of sauce on the serving dish.
2. Dip a sheet or pieces of pane carasau into the hot liquid to soften it, then place on top of sauce on the serving dish.
3. Layer sauce over the bread and sprinkle grated cheese on top.
4. For extra flavor and substance, fresh spinach may be added into the layering.
5. Repeat Steps 2, 3 and 4 until bread is gone. More or less bread may be used as desired, depending on desired height of the dish and serving sizes.
6. Lastly, fry, poach or baste one egg per person and place on top (soft is best so when the warm yolk is broken it will add another delicious saucy element to the mix). Season with salt & pepper to taste and lightly drizzle with Extra Virgin Olive Oil.
Buon appetito! Enjoy!