Carasau bread becomes soft: here is the Sardinian recipe for pane frattau, a "rich" dish of the poor tradition. A symbol of recovery cuisine that can be transformed into a tasty single dish to be easily prepared at home
At first glance it might seem like a little strange pizza, but look more closely: this is it Frattau bread (or pane fratau, with a single t), a dish of the Sardinian tradition, originating from the Barbagia, central area of Sardinia.
Frattau bread consists of a base of carasau bread softened in the broth and seasoned with tomato, the inevitable pecorino cheese it's a poached egg. A simple and ancient recipe, to try at home with some valuable advice from those who prepare it every day. But let's start from the origins.
Fractatu bread: origin
According to legend, the frattau bread was invented by Sardinian housewives on the occasion of King Umberto I's visit to Sardinia, to surprise him with the few ingredients they had available: carasau bread, tomato preserve, grated pecorino cheese and chicken coop eggs. A poor dish which soon became part of the tradition of the island.
There history Frattau bread is also to be found in its name, which reveals its anti-waste soul. Fratau it means indeed grated or reduced to pieces: originally, shepherds in transhumance brought carasau bread, water and a piece of pecorino or sausage, all stored in the taschedda, a small leather backpack; on returning home, the carasau bread that had broken into small pieces came recovered in this way, bathing it in water or broth to soften it and combining it with the simple ingredients of the peasant tradition.
Frattau bread: recipe
How is frattau bread prepared? We discovered it in a place where bread is the protagonist: the Panefratteria di Sassari, a real bread restaurant, led by the chef Paolo Pintus. Pane fratau, Gallura soup and zichi, typical Sardinian bread, are some of the specialties to taste, recipes handed down thanks to the passion of his father Giovanni and the experience in his historic Li Lioni restaurant in Porto Torres, opened 40 years ago and still guided today from the other Pintus brothers.
The recipe for pane frattau is very simple. For each portion are needed two sheets of carasau bread: quickly dip them in one large pot with del boiling vegetable broth, first on one side and then on the other. Yes, you will burn your fingers. It will take a few moments, the time to wet them just. Place the sheets on a large plate and season with tomato sauce, plenty of grated pecorino cheese and, in the center, place a poached egg (don't be afraid of this cooking technique, just do a little practice to be able to perform it easily) .
If you want to improvise the recipe and you don't have vegetable or meat broth available, you can simply use salted boiling water to make the carasau bread soft, whole or in pieces to be reassembled.
Frattau bread is certainly a symbol of recovery kitchen, but can be transformed into a rich man single dish with the addition of many other ingredients, just like it happens here at Panefratteria. From simple seasonal vegetables to traditional sauces, such as ghisadu, meat stew cooked for three hours, or the alla alla campidanese, with sausage ragù.
How do you eat frattau bread?
Although there is no official rule for eating frattau bread, there is certainly a way to enjoy it at its best. It was to advise us Rita, who takes care of the room in Panefratteria. First of all, break the egg in the center and distribute it over the entire surface. Then, divide the bread into two (or four) parts and wrap them on themselves. In this way, the dressing will remain warmer and you will find the egg in each soft bite.
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