Pane Frattau (Brodo di Pecora)
Prep. time: 10
Cook Time: 30
Difficulty: 2 out of 5
Serve: 4/6
Ingredients:
3 Sheets of Carasau bread (large paper thin bread approximately 16 inches in diameter)
Tomato sauce prepared with Fresh Tomatoes garlic and onion (called Bagna in Sardinian)
Meat Broth (possibly sheep/mutton) see recipe
A poached egg
Grated Pecorino Sardo (Stagionato 12/24 months)
Recipe:
Soak the sheets of carasau bread in the broth for a few moments.
Layer 3-4 carasau directly onto a plate. Begin with a layer of carasau, then a layer of sauce and cheese, then carasau, sauce and pecorino cheese, and so on.
Finish with sauce, cheese and a poached egg in the center. As you layer give a generous portion of sauce and a generous sprinkling of pecorino Sardo
Wine pairing:
Cannonau
Monica
Shardana
Chef Tips:
Carasau bread, the original one, is thin but cooks better when you use artisenal carasau which is slightly thicker than is usually found in supermarkets.
The broth should be boiled using a pot of average height but with a wide opening.
Take a piece of carasau bread and dip it in the water with a slotted spoon. A slotted spoon allows you to dip the bread evenly.
As you dip the bread it will start to soften after a few seconds.
Prepare dishes with up to three layers of carasau bread.
If you want to give further depth to the flavor, you can use mutton broth.
Chefs Corner:
Pane carasau (Italian pronunciation: [ˈpaːne karaˈzau]; Sardinian: [kaɾaˈzau]) is a traditional flatbread from Sardinia.
It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces).
A similar, yeast-free bread is called carta di musica in Italian (also known as pane guttiau in Sardinian language), meaning music sheet, in reference to its large and paper-thin shape, which is so thin before cooking that a sheet of music can be read through it.
Remains of the bread were found in archeological excavations of nuraghes (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BC.
The name of the bread comes from the Sardinian word “carasare”, referring to the crust[clarification needed] of bread.
Check more recipes from Alberto Piso
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