Garnished Frattau Bread
calories: medium
category: starter
cost: medium
difficulty: easy
preparation time: 60
Ingredients
Carta da Musica 6 pieces
Eggs 4
Vinegar 3 spoonfuls
Grated Pecorino cheese 8 heaped spoonfuls
Ripe tomatoes 1 kg.
Sugar a pinch
Onion one half
Extra-virgin olive oil 1 decalitre
Saffron a pinch
Basil 4 to 5 leaves
Salt to taste
Pepper to taste
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Eggs 4
Vinegar 3 spoonfuls
Grated Pecorino cheese 8 heaped spoonfuls
Ripe tomatoes 1 kg.
Sugar a pinch
Onion one half
Extra-virgin olive oil 1 decalitre
Saffron a pinch
Basil 4 to 5 leaves
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Sauté the onion in the oil in a pot and add the salt. Dissolve the saffron in a little hot water and add it to the pot. Cook until it becomes transparent. Peel the tomatoes and put them through a sieve. Add them to the pot together with the sugar and the basil. Cook this sauce at a low heat for 30 minutes and add salt and pepper as required.
Poach the eggs in 2 litres of water with the vinegar. When they are ready, put them aside and keep them warm.
Break the bread into pieces and put them into a large bowl with a little warm salted water. Put a spoonful of the tomato sauce and half a spoon of grated cheese on each plate and as soon as the bread has softened, arrange it on the plates covering them with sauce and cheese making as many layers as desired. Serve at table with the eggs aside. The Chef's tips Cannonau is a dry 12.5.Sardinian wine, ruby red. It should be served at 16 to 18 ° C. Curiosity Carta da Musica is a very fine crisp bread made by each family for its own use in an oven using wood for fuel. The whole family gets up at 4 in the morning on the chosen day. This speciality lasts many days and can be used for many different recipes and snacks such as the above recipe.
Poach the eggs in 2 litres of water with the vinegar. When they are ready, put them aside and keep them warm.
Break the bread into pieces and put them into a large bowl with a little warm salted water. Put a spoonful of the tomato sauce and half a spoon of grated cheese on each plate and as soon as the bread has softened, arrange it on the plates covering them with sauce and cheese making as many layers as desired. Serve at table with the eggs aside.
