Sardinian Recipe Idea: Pane Frattau
A winter warming Sardinian recipe idea, 'Pane Frattau' - or Sardinian Lasagna - involves few ingredients and is easy to prepare. We share this personal favourite with you in the hope it brings some cheer to the dismal days of February.
4 x eggs
8 x sheets Pane Carasau (Sardinian flatbread)
2 x tbsp finely sliced basil leaves
200g aged Pecorino Sardo
Extra-virgin olive oil
Vegetarian stock / broth: 3L water, 1/2 bunch rosemary, 1/2 bunch flat-leaf parsley, 2 vegetarian stock cubes, 3 garlic cloves, 3 tablespoons fresh thyme (or 2 tablespoons dried), 1/2 large onion, roughly chopped, 1 celery stalk, 3 fresh bay leaves (torn), 10 black peppercorns, salt.
Passata: 20ml extra-virgin olive oil, 1/2 onion, finely diced, 2 garlic cloves, finely diced, 1kg very ripe tomatoes, chopped, 3 basil sprigs (leaves picked and torn), black pepper, salt.
1. Vegetarian stock: bring all ingredients to the boil and simmer for 20 minutes.
2. Passata: same as the stock. When cooked pass through a blender.
3. Transfer stock to a large, tall saucepan over low heat. Using tongs, dip a sheet of Pane Carasau in to soften it. Place on a platter and layer with passata, pecorino and basil. Repeat for a few more layers, finishing with pecorino and basil on top. Leave to rest for 1 hour.
4. Poach one egg per person. Warm the platter of layers up and cut the stack into quarters. Top each quarter with a poached egg and drizzle with olive oil to serve.