Today we prepare frattau bread together, a classic of Sardinian cuisine. Follow me step by step to find out how to create this delicacy with carasau bread, gravy, pecorino cheese and poached egg.
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🍳 PREPARATION 🍳
Frattau bread is a surprisingly simple dish full of flavour. The first step in preparing it is to quickly soak the carasau bread in the broth. Cut into quarters, we dip it and then place it on a large plate. The carasau bread softens, acquiring the flavors of the broth and preparing to receive the next condiments.
Once the carasau bread has been placed, we season it with tomato sauce. This gravy can be prepared as desired, the important thing is that it covers the entire surface of the bread, infusing it with flavour. At this point, add some grated pecorino and chopped basil leaves. This first layer of seasoning helps to create a symphony of flavors in our pane frattau.
But we don't stop here, the frattau bread includes an additional layer identical to the first. Again, spread the tomato sauce, grated pecorino cheese and chopped basil leaves on the bread. This second layer reinforces the flavors already present, making our frattau bread even richer and tastier.
Now is the time to add the final touch, the element that completes and ennobles our pane frattau: the poached egg. In a saucepan with boiling water, add a drop of white wine vinegar. While the water returns to a boil, we shell an egg in a small bowl. We lower the flame, create a vortex in the water and gently pour the egg into the centre. After two minutes, the poached egg is ready. We take it with extreme delicacy, drain it and place it in the center of our pane frattau. And behold, our frattau bread is finally ready to be tasted!
🍳 INGREDIENTS 🍳
Carasau bread 2 sheets
Tomato sauce 300 g
Sardinian grated pecorino cheese 50 g
Basil 8 leaves
Vegetable broth (or water) 750 g
Medium egg 1
White wine vinegar 1 tbsp
Salt to taste