Entree: Italy – Sardinia – Pane Frattau (Layered Sardinian dish of softened carasau bread dressed with tomato sauce, grated Pecorino Sardo, and topped with a poached egg)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 8 sheets (about 200 g) pane carasau (carta di musica)
- 2 cups (480 ml) vegetable or light beef broth, hot
- 2 cups (480 ml) tomato passata or crushed tomatoes
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp (5 g) sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 oz (100 g) Pecorino Sardo, finely grated
- 4 large eggs (approx. 50 g each)
- Fresh basil leaves for garnish

Instructions

1. Make the tomato sauce: heat olive oil in a saucepan over medium heat, add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the tomato passata, 1/2 tsp salt, and 1/4 tsp pepper. Simmer gently, uncovered, 15–20 minutes until slightly reduced and bright. Taste and adjust seasoning.
3. Bring the broth to a near simmer in a shallow pan. Briefly dip each pane carasau sheet into the hot broth just until pliable but not falling apart; drain on a rack or paper towel.
4. To assemble, place one softened sheet on a warm plate, spoon 2–3 tbsp tomato sauce over it, and sprinkle a light layer (about 1 tbsp) of grated Pecorino Sardo. Repeat to build 2–3 layers, finishing with sauce and a generous sprinkle of cheese.
5. Poach the eggs: bring a medium pot of water to a gentle simmer with a splash of vinegar, create a gentle whirlpool, and crack eggs one at a time, poaching 3–4 minutes for a soft yolk. Remove with a slotted spoon and drain briefly.
6. Top each stacked plate with a poached egg, finish with remaining Pecorino, a grind of black pepper, and basil leaves. Serve immediately so the yolk sauces the layers.