This recipe from Pane Frattau with eggtypical meal Sardiniancomes from the restaurant The shelter, in Nuoro. From Silverio Nanuwho opened this landmark in the 1980s barbaric cuisineto his son Franciswe continue with the aim of offering dishes linked to tradition through the use of local and seasonal ingredients.

The menu is a journey into land cuisine with some seafood interludes, but above all it offers some dishes that are found less and less in the kitchens of other restaurantssuch as pane frattau with egg, but also, on filindeu in sheep and pecorino broth, sa lamb cordedda with peas.

To cook this appetizer you need a few simple ingredients, the carasau breadtomato sauce, eggs, pecorino and broth, and the preparation is quick and easy.

Also discover this recipe: Frattau bread nest with fried yolk.

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