main dishes sardinian

Pane Frattau

A Sardinian comfort dish of pane carasau softened in broth, layered with tomato sauce and pecorino, and finished with a poached egg.

Vegetarian Nut-Free
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Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty Easy

Ingredients

Base

Sauce

Assembly

Topping

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Instructions

  1. Cook the onion gently in the olive oil until soft. Add the passata and salt, then simmer for about 15 minutes. Add the basil at the end.

  2. Keep the broth hot in a shallow pan and poach the eggs while the sauce finishes.

  3. Dip each sheet of pane carasau into the hot broth for just a moment, enough to soften it without making it collapse.

    Tip: Move quickly. Pane carasau softens faster than it looks.

  4. Build each portion in layers: softened bread, tomato sauce, and pecorino. Repeat until each plate has a small stack.

  5. Top each portion with a poached egg, another spoonful of sauce, and a little more pecorino. Serve immediately.

Storage & Meal Prep

Pane frattau should be assembled and eaten right away. The sauce can be made ahead and reheated.

Variations

  • Broth-Forward Pane Frattau: Use a little extra hot broth during assembly if you want a softer, more spoonable result.
  • Pane Frattau without Egg: The egg is traditional, but you can leave it off and finish with more pecorino.
  • Pane Frattau Family Style: Layer everything on one platter instead of building separate portions.

FAQ

What is pane frattau?

It is a Sardinian dish made by dipping pane carasau in hot broth, then layering it with tomato sauce, pecorino, and a poached egg.

How long should pane carasau stay in the broth?

Only a moment. It should soften quickly without turning to mush.

Do I need meat broth?

No. Vegetable broth keeps the dish vegetarian and still works well, while meat broth is a traditional richer option.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Pecorino Romano
160 g
Eggs
Egg
200 g
Vegetables
Canned Tomatoes (Crushed/Diced)
600 g
Onion (Yellow/White)
77 g
Grains & Bread
Flatbread
480 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Basil
192 g
Salt
6 g
Liquids
Vegetable Broth
1200 g

Per Serving

793kcalCalories
36gProtein
80gCarbs
37gFat
8gFiber
Sodium
2317mg101% DV
Potassium
1177mg25% DV
Calcium
705mg54% DV
Iron
7.5mg42% DV
Magnesium
118mg28% DV
Vitamin C
37.4mg42% DV
Vitamin A
957µg106% DV
Vitamin K
218.7µg182% DV
Folate
176µg44% DV
Flatbread
Canned Tomatoes (Crushed/Diced)
Onion (Yellow/White)
Extra Virgin Olive Oil
Fresh Basil
Vegetable Broth
Pecorino Romano
Egg
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pane Frattau belongs on the Sardinian home table. I build it around pane carasau, tomato passata, and onion.

I cook the onion gently in the olive oil until soft. I add the passata and salt, then simmer for about 15 minutes. I add the basil at the end. I keep the broth hot in a shallow pan and poach the eggs while the sauce finishes.

I build each portion in layers: softened bread, tomato sauce, and pecorino. I repeat until each plate has a small stack. I top each portion with a poached egg, another spoonful of sauce, and a little more pecorino. I serve immediately.

Part of: The Sardinian Kitchen

Next: Zuppa Gallurese

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide