PANE FRATTAU
Pane Carasau is a thin, crisp flatbread from the island of Sardinia. Its origins date back hundreds of years, when shepherds would take the bread on extended trips into the mountains, its crispness ensuring it would last for many months.
It has many uses: traditionally Sardinian shepherds ate it with sheep’s cheese or olive oil. It also works well as a base for cheese or meats, drizzled with abbamele (a honey and pollen reduction) or Sardinian miele amaro (bitter honey).
A classic Sardinian dish which uses this bread is pane frattau, where it is softened in stock and then layered with tomato sauce and cheese and finally topped with a poached egg.
Tomato Sauce
2 tablespoons olive oil
1 large clove garlic, chopped finely
A pinch of chili flakes
28oz can of whole San Marzano tomatoes
Red wine vinegar
Salt and freshly ground black pepper
Extra virgin olive oil
For the sauce, cook the garlic and chili flakes in olive oil for a minute or two, and then add the can of tomatoes. Simmer for 45 to 60 minutes until the sauce has thickened, stirring occasionally to break up the tomatoes. Season to taste with red wine vinegar, extra virgin olive oil and salt and pepper.
To assemble the pane frattau, briefly soak pieces of pane carasau in hot stock to make them pliable. I used vegetable stock but a meat one would work as well. Put the bread on a plate, spoon over some tomato sauce and then sprinkle over some grated Pecorino cheese. Repeat for two more layers, and then finish with a poached egg on top.
