Pane Frattau, a tasty bread tradition from Sardinia
Posted by Claudia | |
Sardinia has a hostile coastlands with difficult landing places. So fish is spread but the most famous dish is lamb and suckling pig, goat and sheep cheeses and the famous “carta da musica” with pane frattau. The wonderful beaches and the villages between the rocks fascinates the tourists who have a taste also for the local cuisine based on a healthy local production. Let’s merge in the typical dish called carta da musica with pane frattau, a very fine and bread. It has been made by each family in the island in an oven burning wood . The family members get up at 4am to make this bread, which lasts long, for many days. It can be used for making many different recipes as the following easy one.
INGREDIENTS
- 4 Eggs
- 3 spoons Vinegar
- 8 spoons Grated Pecorino cheese
- 1 kg.Ripe tomatoes
- Sugar
- 1/2 Onion
- Extra-virgin olive oil
- Saffron
- 5 leaves Basil
- Salt
- Pepper
- Sauté the onions in 2 litres of water together with the vinegar. When ready, put it aside and keep it warm.
- Break the bread Pane Frattau into different and small pieces and put it into a large bowl together with warm salted water.
- Put a spoon of the tomato sauce and half a spoon of grated cheese on each plate. Then, as soon as the bread has been softened, put it on the plates with sauce and cheese on top, making also many layers.
- Serve with the eggs aside.
Cannonau come along to this dish. It is a famous dry Sardinian red wine.
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