Introduction to Pane Frattau

Pane Frattau is a unique Italian dish that combines elements from traditional lasagna, pizza, and eggs. Originating from Sardinia, this dish embodies the island’s rich food culture. Sardinia is recognized as a “blue zone”, known for its residents’ longevity and healthy eating habits. Pane Frattau stands out as a delightful and easy dish that breaks away from the heavy ingredients typically associated with traditional lasagna, favoring a lighter, yet satisfying alternative.

The Key Ingredients

The primary component of Pane Frattau is pane carasau, a round and crusty Italian flatbread. This bread is quartered and dipped in broth to soften before being layered with tomato sauce, pecorino romano cheese, and fresh basil. A signature aspect of this dish is the poached egg placed atop the layers, creating a creamy contrast to the tangy sweetness of the sauce. While traditional lasagna requires thick pasta and heavy cheeses, Pane Frattau proves that simplicity can deliver immense flavor.

Preparing Pane Frattau at Home

To prepare Pane Frattau, one must start with quality ingredients. Using a flavorful broth, ideally lamb stock, enhances the dish’s richness. The tomato sauce can either be store-bought or homemade, depending on time constraints. For the cheese, fresh blocks of pecorino romano or parmesan are recommended over powdered alternatives, as they provide a more complex flavor profile. If pane carasau is unavailable, lavash or toasted thin flatbread can serve as a substitute. Experimentation may be necessary to achieve the perfect texture when soaking the bread. Lastly, perfecting the poached egg is critical for completeness. A creamy yolk complements the dish beautifully, elevating Pane Frattau as a compelling and easier take on lasagna.