Pane Frattau
Pane Frattau is an incredible, traditional dish from Sardinia. It's made with layers of thin, crispy bread soaked in stock and layered with a simple tomato sauce, pecorino cheese and topped with a poached egg. It's unbelievably delicious and perfect for breakfast, brunch....or any time of the day really!
Servings: 2 servings
Ingredients
- 6.5 oz (180g) Pane Carasau (about 90g/3oz per person)
- 1.5 cups (400g) passata (tomato puree US)
- 2 garlic cloves
- 1 small handful fresh basil
- 2 cups (500ml) vegetable stock
- 2 eggs at room temperature (see notes)
- Pecorino Sardo or Romano for grating
- Salt
- Olive oil
Instructions
Make the sauce
- Add a drizzle of olive oil to a pan and add the 2 whole, peeled garlic cloves. Sauce the garlic for a few seconds until fragrant then add the passata (tomato puree) and a pinch of salt.
- Simmer the tomato sauce for 15-20 minutes until reduced slightly. Add the fresh torn basil leaves 5 minutes before the end. Taste for seasoning and add more salt if needed.
Assemble the Pane Frattau
- Heat the stock in a pot and keep warm.
- Dunk a piece of pane carasau into the stock (you can break it so it fits into your pot) and lay it on a serving plate. Continue with another 2 or 3 pieces to create one even layer.
- Spread 1-2 tablespoons of tomato sauce over the layer of bread and grate some Pecorino cheese on top.
- Continue the process another twice so you have 3 layers in total.
Poach your eggs (must use fresh eggs)
- Bring a large pot of water to a rolling boil. Separate your eggs into two ramekins (one egg per ramekin).
- Once the water is boiling turn the heat off completely. Submerge the ramekins one at a time into the water and pour the eggs into the hot water (see video or photos for reference). Try remember which egg you dropped into the water first.
- Let the eggs poach in the water for 4-5 minutes then remove the first egg with a slotted spoon. Add the egg to the middle of the Pane Frattau.
- Repeat with the second egg, sprinkle each egg with a small pinch of salt and serve.
- Traditionally, the egg is burst and spread over the bread before eating, enjoy!
Notes
- Eggs - make sure your eggs are as fresh as possible. This is an important tip for great poached eggs. They must also be at room temperature for best results.
- Poaching eggs in advance - if poaching in advance make sure you transfer the poached eggs to a bowl of ice-cold water to stop them from cooking. Pop them back into hot water for 1 minute before serving to warm up.
- Double the recipe - this recipe makes 2 generous servings but you can easily double it to serve 4-6.
- Add onion - some recipes saute finely chopped white onion before adding the tomato.
- Make it spicy - for a spicy kick why not add some fresh or dried chillies to the tomato sauce. You could even add some spicy 'Nduja salami.
Nutrition
Calories: 471kcal | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1059mg | Potassium: 852mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1657IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 4mg
