Ingredients with Measurements:
- 6 Sardinian flatbreads (pane carasau)
- 6 large eggs
- 1 cup tomato sauce
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the tomato sauce to the skillet and stir well. Season with salt and pepper to taste.
4. Crack the eggs into the skillet and stir gently to mix with the tomato sauce. Cook until the eggs are set but still slightly runny.
5. Remove the skillet from the heat and set aside.
6. Take one of the Sardinian flatbreads and dip it into a bowl of warm water for a few seconds. Remove the bread and place it on a plate.
7. Spoon some of the tomato and egg mixture over the bread, spreading it evenly.
8. Sprinkle some grated Pecorino Romano cheese over the tomato and egg mixture.
9. Repeat the process with the remaining flatbreads, tomato and egg mixture, and cheese.
10. Place the plates in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Serves 6
Nutritional information:
Calories: 370
Fat: 21g
Carbohydrates: 28g
Protein: 17g
Substitutions for ingredients:
- Pane carasau can be substituted with any other type of flatbread.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add some sliced mushrooms to the tomato and egg mixture for extra flavor.
- Top the Pane Frattau with some fresh basil leaves before serving.
Tips and tricks:
- Make sure to dip the flatbreads in warm water before assembling the dish, as this will make them more pliable and easier to work with.
- Use a non-stick skillet to prevent the eggs from sticking to the bottom.
- If you prefer your eggs fully cooked, cook them for a few more minutes until they are no longer runny.
Storage instructions:
Pane Frattau is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Pane Frattau in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the Pane Frattau on individual plates, garnished with some fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Pane Frattau pairs well with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the eggs are sticking to the skillet, make sure to use a non-stick skillet and add a little more olive oil to the pan.
- If the flatbreads are too dry, dip them in warm water for a few more seconds.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Pane Frattau is a traditional Sardinian dish that dates back to ancient times. It is made with Sardinian flatbreads, tomato sauce, and eggs, and is typically served as a hearty breakfast or lunch.
Flavor profiles:
Pane Frattau has a savory and slightly tangy flavor, with a crispy texture from the flatbread and a creamy texture from the eggs.
Serving suggestions:
Serve Pane Frattau as a main dish for breakfast or lunch, accompanied by a mixed green salad or roasted vegetables.
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Region: Sardinian