Tomato Tuesday: Pane frattau

Pane frattau

As the last entry for Tomato Tuesday, this quick and easy recipe comes from the back of a box of pane carasau. A traditional sardinian flatbread, pane carasau can be purchased at any well-stocked supermarket and it takes a few weeks for us to use up the contents. The word frattau means broken, and in fact, that’s what you’ll do to the sheets in order to fit them onto a plate (I use one whole circle per serving, breaking it into quarters). Tradition calls for plain tomato sauce but here I’ve used some leftover meat ragu. It’s sort of like making a quickie lasagne when you’ve got the munchies but not the time. Breakfast, lunch, dinner…I’ve had this at all hours of the day. It’s that good!

Pane frattau

Dip pieces of bread in hot salted water (or you can also use meat broth). Coat each layer with tomato sauce and grated pecorino, and top with one poached egg.

Pane carasau

Advertisements

No need to fill in the blanks, but comments are moderated

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s