Thanks to you who follow me with participation, I discover new recipes every day that belong to the tradition of every region of Italy. Pane carasau will still be the protagonist of a typically Sardinian recipe: pane frattau, which is prepared by alternating softened sheets of bread. carasau with tomato and garlic sauce, finishing the dish with a poached egg.Discover this new flavor with me?
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Identity Card of the Recipe
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Ingrediants
- 200 g of carasau bread
- 50 g of pecorino
- Q.b. of chilli
- Q.b. of salt
- 1 tablespoon of vinegar
- 1 clove of garlic
- 120 g (2 medium) of eggs
- 2 tablespoons of extra virgin olive oil
- 350 g of tomato sauce
- A few basil leaves
Materials Needed
- Large pot
- Small saucepan
- Platter
- Grater
- Skimmer
- Spoons
- Ladle
Preparation
- First, prepare the tomato sauce. In a saucepan, pour a drop of extra virgin olive oil and flavor with a clove of garlic. Add the tomato puree, season with salt and pepper. Bring to a boil, then cover with the lid and maintain a very sweet flame until the sauce is reduced. At the end of cooking, flavor to taste with fresh basil.
- When the sauce is ready and warm, proceed with shaping the frattau bread.
Did you know that
Grated cheese (better if Sardinian pecorino) is a fundamental ingredient of the recipe: the name frattau derives from the expression "vrattau" which means, in fact, "grated" (not surprisingly, this specialty is also known as vrattau bread).- Wet the carasau bread, whole or in large pieces, in lightly salted boiling water (or broth): in this way, the bread softens and becomes moldable.
- In a serving dish or in several single-portion molds, arrange a ladle of tomato sauce and cover with a sheet of carasau bread. Stuff again with the tomato sauce, add some grated pecorino, then again the sauce and finish with a layer of softened carasau bread, tomato and flaked cheese.
- In the meantime, prepare the poached egg. Fill a saucepan with water, bring to a boil and add the white vinegar. Shell the egg in a bowl, taking care not to break the yolk. With a whisk, create a vortex in the center of the saucepan with the water; dip the egg into the center of the vortex and cook for 3 minutes maintaining a gentle flame.
Did you know that
The white vinegar facilitates the hardening of the yolk and, during cooking, prevents the detachment of the egg white from the egg yolk.
The vortex is used to prevent the egg white from detaching from the yolk: in this way, the yolk will be completely wrapped in a white patina.- After 3 minutes, remove the poached egg with a slotted spoon and place it on top of the frattau bread, finishing with cheese and, if necessary, salt.
- Serve immediately.
Alice's comment - PersonalCooker
The dish is fabulous: it's always nice to discover new flavors! According to other sources - correct me if I'm wrong - pane frattau can be enriched with rosemary, chicory, thyme, oregano and parsley! Did you like the recipe? Also try the cannelloni di pane carasau!Nutritional values and Health Comment on the recipe
NB. Due to the absence of the nutritional values of certain ingredients, it is not possible to offer a sufficiently detailed chemical translation.
Pane Frattau is a food that falls within the group of first courses.
It should have a medium-sized energy intake, provided above all by lipids (mainly unsaturated), followed by carbohydrates (especially complex) and finally by proteins (generally with a medium-high biological value).
Pane Frattau is a food to be used (in moderation) also in the diet against overweight and metabolic diseases, as long as it is in adequate portions.
It is not suitable for people with lactose and gluten intolerance.
It should also be avoided in the vegan diet but has no contraindications for the vegetarian ovoid one.
