Pane Frattau

🛒 Ingredients

• Pane Carasau (Sardinian flatbread) 60 g · 228 kcal
• Tomato Passata (or finely chopped canned tomatoes) 120 g · 30 kcal
• Pecorino Sardo cheese, grated 35 g · 140 kcal
• Large egg 60 g · 80 kcal
• Vegetable broth 150 g · 10 kcal
• Olive oil 15 g · 135 kcal
• Garlic clove, minced 5 g · 5 kcal
• Fresh basil leaves 2 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the tomato sauce: Sauté minced garlic in a tablespoon of olive oil in a small saucepan. Add tomato passata, season with salt, and simmer for 10-15 minutes until it thickens slightly.
2. Bring the vegetable broth to a simmer in a wide, shallow pan. Quickly dip each sheet of pane carasau into the warm broth to soften it, being careful not to let it become soggy.
3. Poach the egg: Bring a small pot of water to a gentle simmer with a splash of vinegar. Carefully crack the egg into the water and cook for 3-4 minutes until the whites are set and the yolk is still runny.
4. Assemble the dish: Place a softened sheet of bread on a plate, spread a layer of tomato sauce over it, and sprinkle with grated Pecorino cheese. Repeat this layering two more times.
5. Top the final layer with the perfectly poached egg.
6. Garnish with fresh basil leaves and serve immediately, allowing the runny yolk to mix with the sauce and cheese.