Each country has its own classic tomato and egg dish, and in Sardinia, that is Pane Frattau.
There is a saying in Sardinia (in fact, in Italy) that good food should never go to waste. Some of the best recipes in Italy were invented this way, and this is exactly the case with Pani Frattau (which some also call Pane Frattau), one of the most popular Sardinian dishes.
The dish was invented by Sardinian shepherds to use up old and broken pieces of Pane Carasau bread – the wafer-thin and incredibly crispy flatbread that is typically found in Sardinia.
Today, Pani Frattau is prepared by soaking Pane Carasau in broth, topping it with a thick tomato sauce, grated Sardinian pecorino cheese, and a poached egg.
Recipe Quick Look
- 👌 Difficulty: Medium.
- ⏱ Prep Time: 15 minutes.
- 🔥 Cook Time: 45 minutes.
- 🥣 Main Ingredients: Tomato sauce, Pane Carasau, Pecorino cheese, egg, carrot, celery, onion, garlic, rosemary, thyme, basil, extra virgin olive oil, Porcini mushroom, salt.
- 🍪 Servings: 2 servings.
- 🍂 Flavor Profile: Tangy and cheesy.
Why You’ll Love this Recipe
- Like most egg dishes, it makes for a fantastic brunch or for a very nutritious lunch. Pair it with a glass of Cannonau Sardinian wine for perfection.
- Just like a classic pizza or pasta dish, this one is incredibly satisfying both to the palate and to the body – a real energy boost indeed.
Recipe Ingredients
- Tomato sauce: For that tangy flavor.
- Vegetables: I used a mix of carrots, onions, garlic, and celery along with some Porcini mushrooms.
- Pane Carasau: The classic flatbread- the base for the recipe.
- Eggs: Use the best quality eggs you can find.
- Herbs: For the flavor! I used thyme, rosemary, and lots of fresh basil.
- Pecorino cheese: I used a mix of grated semi-seasoned Pecorino and grated Pecorino Fiore Sardo.
- Olive oil: For cooking. Use extra virgin olive oil for the best results.
- Salt: To season.
Check recipe card for quantities.
Variations
- The classic version of the recipe calls for the use of sheep broth. I have used a lighter, vegetable broth here. You can try using sheep broth if you have it at hand.
- You can also try using mutton broth, which will lend a richer flavor to the dish.
How to Make Pane Frattau
Start by heating oil in a pan and frying whole garlic cloves with a bit of rosemary. After a couple of minutes, add tomato sauce and a bit of salt. Cook on low heat for about 30 minutes.
Step 1: Meanwhile, prepare the broth by chopping the onions, celery, and carrots and adding them to a pot of water on heat with the dried mushrooms. Once this comes to a boil, turn down the heat, cover, and cook for an hour.
Step 2: Make a simple basil sauce by blending basil leaves with oil and salt.
Step 3: Place a cling film each in two bowls and grease them. Crack open an egg on each cling film and bring the ends together, tying them with a string. Place them in a bowl of hot water and cook for 5 minutes. Immediately remove them.
Step 4: Soak the Pane Carasau bread in broth for 30 seconds, place the bread on a dish, then top with the tomato sauce, then with grated Pecorino cheese. Repeat the layers 3 times, and in the third layer, also add the Pecorino Fiore Sardo cheese and the basil sauce. Finally, place the poached egg on top with a little sprinkle of salt.
Recipe Tips & Tricks
- It’s best to use local Pane Carasau, but if you can’t find it, you can check out any supermarket or Italian food specialty store near you.
- If you can, start cooking the egg as you assemble the layers. Then, finally, you can place the freshly poached egg on top as it is done!
How to Serve Pane Frattau
This dish is traditionally eaten for dinner – that’s when the shepherds would go back home with their leftover Pane Carasau to use for the recipe. You can enjoy it pretty much any time of the day, though.
Recipe FAQs
You can prepare the stock and the tomato sauce in advance and store them in the refrigerator. Then, simply use them to assemble the dish. The rest of the elements of the dish have to be prepared fresh.
In Cagliari, you can have a delicious pane frattau at Chiaroscuro di Marina Ravarotto, one of the best restaurants in Cagliari. Another good place to try it is the Panefratteria, a fun, budget-friendly restaurant in the center of town. Both are located in the historic district of Stampace.
You will also find a Panefratteria restaurant in Sassari, the second-largest city in Sardinia.
Abbamele, one of the best Sardinian restaurants, in the small town of Mamoiada in the Barbagia region of Sardinia, makes “ovo frattau”, a more contemporary version of pane frattau.
Typically, many agriturismos in Sardinia will make pane frattau – ask upon booking to make sure you will find it.
More Sardinian Recipes to Try
You can also try the following recipes:
- Burrida Alla Cagliaritana
- Sa Panada
- Spaghetti Vongole e Bottarga
- Agnello Coi Carciofi
- Spigola Alla Vernaccia
- Fregola con Arselle
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Su Mazzamurru – Sardinian Bread And Tomato Lasagne
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Pane Frattau
Ingredients
For the tomato sauce
- 3 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 1 sprig of rosemary
- 1 sprig of thyme
- 3 pinches of fine salt
- 2.5 cups 600 grams of tomato sauce
For the broth
- 1 onion
- 3 carrots
- 1 celery stick
- 1/4 cup 25 grams of porcini mushroom
- 6.5 cups 1.5 liters of water
For the basil sauce
- 15 basil leaves washed
- 5 tablespoons of extra virgin olive oil
- 1 pinch of salt
Other ingredients
- 2 fresh eggs
- Water to cook the eggs
- 1/3 cup 30 grams of grated pecorino Fiore Sardo
- 1/2 grams 80 grams of grated semi-seasoned pecorino
- 3 or 4 sheets of pane carasau bread
Instructions
- Start by heating oil in a pan and frying whole garlic cloves with a bit of rosemary. After a couple of minutes, add tomato sauce and a bit of salt.
- Cook on low heat for about 30 minutes.
- Meanwhile prepare the broth by chopping the onions, celery and carrots and adding them to a pot of water on heat with the dried mushrooms.
- Once this comes to a boil, turn down the heat, cover and cook for an hour.
- Make a simple basil sauce by blending basil leaves with oil and salt.
- Place a cling film each in two bowls and grease them.
- Crack open an egg on each cling film and bring the ends together, tying them with a string. Place them in a bowl of hot water and cook for 5 minutes. Immediately remove them.
- Soak the Pane Carasau bread in broth for 30 seconds, place the bread on a dish, then top with the tomato sauce, then with grated Pecorino cheese. Repeat the layers 3 times and in the third layer, also add the Pecorino Fiore Sardo cheese and the basil sauce.
- Finally place the poached egg on top with a little sprinkle of salt.
Video
Notes
- The secret for a perfect dish is to prepare the layers while cooking the egg and immediately lay the egg on top when ready.
- Use the best quality ingredients you can find- it really makes a difference in the flavor.
Nutrition
Pin It For Later!
Claudia Tavani
Claudia Tavani was born and raised in Sardinia, and after moving between the United States and the United Kingdom, she's now back living in her hometown, Cagliari. She's a travel blogger and certified travel designer who loves planning trips and publishing guides, travel tips, and packing lists so that you don't have to. Owner of Strictly Sardinia, cat mom to Minnie. Loves pizza, hiking, archeology, cities, beaches, swimming, and running. Hates peppers.