Ingredients with Measurements:
- 500g durum wheat semolina flour
- 250ml warm water
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 500g tomato passata
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large eggs
- 100g pecorino cheese, grated
- Fresh basil leaves, for garnish
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Large skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a stand mixer bowl, combine the semolina flour, warm water, salt, and olive oil. Mix on low speed until the dough comes together. Increase the speed to medium and knead for 10 minutes until the dough is smooth and elastic.
2. Divide the dough into 4 equal pieces and cover with a damp towel. Let rest for 30 minutes.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. On a floured surface, roll out each piece of dough into a thin sheet. Cut each sheet into 4 equal pieces.
5. In a large skillet, sauté the onion and garlic in olive oil until softened. Add the tomato passata, sugar, salt, and black pepper. Simmer for 10 minutes until the sauce thickens.
6. In a separate skillet, fry the eggs to your desired doneness.
7. To assemble, place a piece of the rolled-out dough on the prepared baking sheet. Spoon a generous amount of tomato sauce on top, spreading it evenly. Place another piece of dough on top and repeat the process until you have 3 layers of dough and sauce.
8. Bake in the preheated oven for 10-15 minutes until the dough is crispy and golden.
9. To serve, place a fried egg on top of each Su Pani Frattau and sprinkle with grated pecorino cheese and fresh basil leaves.
Time:
Preparation time: 1 hour
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 20g
Carbohydrates: 77g
Protein: 23g
Sodium: 1350mg
Substitutions for ingredients:
- All-purpose flour can be used instead of semolina flour.
- Parmesan cheese can be used instead of pecorino cheese.
- Fresh tomatoes can be used instead of tomato passata.
Variations:
- Add sliced ham or prosciutto to the layers for a meaty version.
- Substitute the tomato sauce with a creamy mushroom sauce for a vegetarian option.
Tips and tricks:
- Make sure to roll out the dough thinly to ensure crispy layers.
- Use a non-stick skillet to fry the eggs to prevent sticking.
- Let the Su Pani Frattau cool for a few minutes before cutting into portions.
Storage instructions:
Store leftover Su Pani Frattau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 10 minutes until warmed through.
Presentation ideas:
Serve on a large platter with fresh basil leaves and grated pecorino cheese sprinkled on top.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side of mixed greens salad dressed with balsamic vinaigrette.
- Pair with a glass of Chianti wine.
Suggested side dishes:
Mixed greens salad
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the layers are not crispy, increase the baking time.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
Su Pani Frattau is a traditional Sardinian dish that dates back to ancient times. It was originally made by shepherds who used leftover bread to create a layered dish with tomato sauce and eggs.
Flavor profiles:
Crispy, savory, tangy, and cheesy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Sicilian