Sardinian recipe: Pane Frattau (or pane vrattatu)
Pane Frattau is a typical Sardinian recipe, adored across the island and particularly in the Baronia and Barbagia areas, where this dish has its origins. In Orosei, you may hear this dish given alternate names such as “pane vrattatu” or even “mazzemurru”.
Below you will find the receipt for a simple, quick Pane Frattau that you can make while on holiday and that, in nutritional terms, serves both as a starter and a main course. You can purchase all of the necessary ingredients at the Camping Cala Ginepro market.
- pane carasatu (Sardinian flatbread)
- tomato sauce (prepared however you like it, for example with parsley, onion, olive oil and salt)
- grated cheese (pecorino or other if you prefer)
Cook the tomato sauce, and put some slightly salted water on to heat up. Ideally, you should use a shallow pan that is sufficiently wide for the size of the bread. Cut the layers of flatbread so that they can fit easily on the plate.
Immerse the flatbread into the hot water for a few seconds: the bread must become soaked without turning to mush, otherwise it will lose its consistency entirely – the thinner the flatbread, the shorter the time you should immerse it for.
As you gradually lay the flatbread onto the plate, garnish it with the tomato sauce and the grated cheese. Place on top of it another piece of flatbread that has been immersed in hot water, and cover it with the sauce and the cheese. Repeat this operation on the plate until you reach the number of layers of bread that you require for your meal.
In the meantime, boil some water in a separate small pan and prepare the poached egg (once the water has boiled, create concentric circles in the water with a ladle or a spoon, crack the shell, immerse the egg in the water let it boil for a few minutes; when the white becomes compact, the egg is ready). The poached egg should be laid on the top layer of flatbread on each plate.
Did you know? If your little ones don’t like to use a knife and fork, try rolling each piece of flatbread to form little cylinders. In this case, the Pane Frattau version without the egg will be more practical, and it’s sure to be a hit with the young ones.
Buon appetito a tutti!