Today a Sardinian dish that I love: the bread frattau, or better “on breads frattau”. The simplicity and Mediterranean flavours of this dish always enchant me: Despite being made only of carasau bread, tomato sauce, Basil, pecorino and poached egg, has a unique and unmistakable flavour, the toasted aromas of carasau which merges with others. To achieve this you need the carasau, also called carta da musica: a paste of water, durum wheat flour, natural yeast and salt that is rolled into thin sheets, stuffed, divided into two, passed back into the oven and that remains so, crisp and triumphant, for days, weeks, months. This bread, found in the broth (traditionally in Sardinia of meat, But if you prefer to use that fine vegetable), becomes soft but not lose consistency. While you prepare the bread frattau, treat yourself to a luxurious appetizer while waiting: carasau, oil, salt and oregano if you want something tasty and quick, or carasau baked a moment past with shaved pecorino over if you can wait a few more minutes. The amount of layers of the dish depends on your appetite, and for this I give a dose for the carasau: I have obtained some sheets from carasau dampened, but you can use the whole pieces or halved, as Favorites. I suggest you only do at least 3 layers to make the most of the dish. A tip: traditionally prepares the bread frattau with poached egg, But if you prefer to take a shortcut do the eye, fried in a pan with a little drop of oil. The Sardinians will close one eye, Maybe. If you want to experience, dates also a look at all my RECIPES inspired to SARDINIAN CUISINE. Have a good day!
sheets carasau bread, to taste
1 liter of fresh tomato sauce
1 fresh onion
salt to taste
a pinch of sugar
100 grams of grated pecorino sardo Dop
extra virgin olive oil, to taste
a handful of basil leaves
meat broth as required, made with carrot, Onion, celery and a piece of beef (or just vegetables if you prefer)
Before preparing frattau of bread you have to prepare the tomato sauce. Thinly chop the spring onion, put it in a pan with a drizzle of extra virgin olive oil and let it slowly wither: Add the tomato sauce, the salt and a pinch of sugar and cook the sauce for about 20-30 minutes, until it shrinks.
Prepare poached eggs: heat in a pot of lightly salted water acidulated with a teaspoon of vinegar, breaking eggs (one at a time, not together!) into a plate and slide each egg into the boiling water, circling around the egg with a spoon so as to form a vortex until the egg white gathers around the yolk and turns white. It will take about 2 minutes: when the egg white is white and will appear firm (and the yolk inside soft, Hopefully), remove the egg from the water with a skimmer and place it on a sheet of absorbent paper.
Bring the broth to a boil and quickly dip the sheets of carasau. On the serving dish or individual lay a sheet of music paper soaked in broth, serve with scoops of tomato sauce, Sprinkle with grated cheese and add some basil leaves. Repeat for another 2 layers or more, If you prefer. Finish the last layer with tomato and pecorino cheese and place the poached egg on top. Garnish frattau of bread with a basil leaf and serve immediately. Bon appétit.
MATCHING: A red wine, but not too strong, It is our suggestion for bread frattau. We suggest "Tiernu" (Sardinian term which means "tender"), produced by Cantina sociale di Mogoro (in the province of Oristano) using in purity the autochthonous Bovale. This wine smells of ripe red fruit and hints of herbs; soft and tannic, It is characterized by a savory taste and slightly acidic, feature that makes it very drinkable.