Pani Frattau

Each country has its own tomato and egg typical dish, and in Sardinia that is pani frattau. Pani frattau is prepared by soaking pane carasau in broth, topping it with a thick tomato sauce and grated Sardinian pecorino cheese, and a poached egg. The kind of broth used varies from place to place – traditionally, it would have to be mutton broth, but that is on the heavy side. A vegetable broth is a quick and easy alternative, and if you are in a hurry you can simply soak the bread in water. Often compared to pasta or even to pizza, if you decide to try it (and you really should!) you will see that pani frattau is actually very different from either of them. The only thing it has in common with a pasta or pizza dish is that is is incredibly satisfying, both to the palate and to the body – a real energy boost indeed.