Frattau Bread

Frattau Bread

INTRODUCTION

Frattau bread is an extremely tasty dish: it’s also easy to make, and is a real classic of Sardinian cuisine.

Its main ingredients, carasau bread, eggs and Sardinian pecorino, make it ideal as a main course or starter.

The recipe was originally invented to make use of leftover carasau bread, but it has now become a delicious and tasty dish that’s impossible to resist in its own right!

If you can’t wait to try it, follow these steps to prepare unbeatable frattau bread.

PROCEDURE
STEP 1

Making frattau bread is quite simple. Peel the onion, chop it and brown it in a saucepan with some tablespoons of extra virgin olive oil. When the onion is done, add the tomato sauce and salt, and then cook for around 14 minutes over a medium heat. Season with basil leaves.

STEP 2

While the sauce is cooking, prepare the poached eggs. Heat a pot with 2 litres of water and 200ml of vinegar. When the water starts to boil, crack an egg into a bowl and, using a whisk, stir the water quickly to create a whirlpool. Drop the egg into the centre of this, and allow the white to wrap around the yolk. This will take approximately 2 minutes. If the whirlpool slows excessively, stir the water gently with a spoon.

STEP 3

When the egg is ready, drain it with a skimmer and dry it with absorbent paper.

STEP 4

Break the carasau bread sheets into four pieces each. When the tomato sauce is almost ready, pour the stock into a large pot and, when hot, dip the carasau bread sheets in it (making sure not to soak them too much) and place them on 4 plates. Alternate a layer of carasau bread with a layer of tomato sauce and grated pecorino.

STEP 5

Every plate should have two layers, topped with a generous sprinkling of grated pecorino and one poached egg. Serve immediately.

Mature Sardinian Pecorino

FATTORIE GIRAU

ingredients

For the Frattau Bread:

  • Carasau bread 8 sheets
  • Tomato sauce 350 ml
  • Lamb or sheep stock 1,2 l
  • Onion 1/2
  • Fattorie Girau mature Sardinian pecorino as required
  • Extra virgin olive oil as required
  • Basil leaves as required
  • Salt as required

For the poached eggs:

  • Eggs 4
  • Water 2 l
  • Vinegar 200 ml
  • Saltas required

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