Thursday, May 19, 2011

Pane frattau (Sardinian music bread with eggs and tomatoes)

Again  have disappeared and haven't posted anything in what seems like an eternity. Also, I haven't been able to visit other people's blogs, which is even worse than not posting. The thing is, it seems like there's finally going to be a paradigm shift in my life —I won't say more because I don't want to jinx myself— and I have been hoping and wishing and dreaming too much to concentrate on cooking and writing. Plus, my parents just arrived from the U.S., so we have been going to restaurants a lot and we have been visiting family and friends, so there hasn't been a lot of cooking going on in our kitchen.

Sunday, though, my sister came to visit with her kids and we decided to make a special dish my parents used to eat while vacationing in Sardinia before I was born: pane frattau. Sardinian music bread is very thin and very brittle, which is why you have to dunk it in broth briefly before serving it. It's a very satisfying and yet very light dish... its only problem is once you eat it you want to eat it over and over again. 


  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • Half an onion, chopped
  • 2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
  • 4 large eggs
  • 4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
  • 1/2 cup (2 ounces) finely grated aged pecorino Sardo
  • 2 tablespoons chopped fresh basil
  • Vegetable broth 
    • Heat oil in a large skillet over medium heat. Add onion to pan, cook 3 minutes or until fragrant, stirring often. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
    • Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness. Remove from heat.
    • Bring broth to a rolling boil. Dunk pane carasau in broth for a few seconds, until soft. Arrange pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Top each serving with 1 egg, and sprinkle with 2 tablespoons grated cheese. Top each serving with 1 1/2 teaspoons chopped fresh basil.



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