Sauce, eggs and Frattau Bread: a recipe from Sardinia


In Sardinian, Carta da Musica aka Frattau Bread is a very fine crisp kind of bread baked by each family  in a wood oven at 4 in the morning on the chosen day. Frattau Bread lasts many days.

Eggs and Frattau Bread
Recipe type: Starter
Cuisine: Italian
Serves: 5
  • Carta da Musica - Frattau bread - 6 pieces
  • Eggs 4
  • Vinegar 3 spoonfuls
  • Grated Pecorino cheese 8 spoonfuls
  • Ripe tomatoes 1 kg.
  • Sugar (for the sauce)
  • Onion ½
  • Extra-virgin olive oil 1 dl.
  • Saffron
  • Basil 4 leaves
  • Salt
  • Pepper
  1. The sauce:
  2. Put the onion in the oil in a pot and add the salt. Dissolve the saffron in hot water and add it to the pot. Cook until it becomes transparent.
  3. Peel the tomatoes and add them to the pot together with the sugar and the basil.
  4. Cook this sauce at a low heat (ca. 30 minutes) and add salt and pepper to taste.
  5. Poach the eggs in 2 litres of water with the vinegar. When they are ready, put them aside and keep them warm.
  6. The Frattau bread:
  7. You need to break it into pieces and put them into a large bowl with a little warm salted water.
  8. Put a spoon of the tomato sauce and a spoon of grated cheese on each plate.
  9. When the bread has softened, put it on the plates adding sauce and cheese. Serve at table with the eggs on top.
  10. Serve with Cannonau, a dry, ruby red Sardinian typical wine.


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