From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Layers of Sardinian music bread, with tomato sauce and pecorino cheese, topped with a poached egg.
2 cups Tomato Sauce
2 cups Lamb Broth (substitute beef or vegetable)
4 whole round sheets of Pane Carasau (12” each)
1 cup Pecorino cheese, finely grated
8 sprigs Basil, finely chopped (about 1/3 cup)
4 tablespoons Extra Virgin Olive Oil
Sea salt to taste
Heat tomato sauce to boil. In a separate saucepan, bring broth to a slow boil.
Break each pane carasau sheet into 5 pieces.
To build each pane frattau, dip two pieces of the pane carasau in the meat broth. Place
bread on the serving plate. Layer tomato sauce on the bread and top with some
pecorino cheese. Dip two more of the pieces in the broth, layer on the plate with the
tomato sauce and cheese. Repeat with final piece of bread, sauce and cheese.
Build the remaining plates in the same process.
Poach the eggs. Place one eggs on each plate of bread layers. Sprinkle with chopped
basil. Drizzle with extra virgin olive oil and sprinkle egg yolk with sea salt.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com