This version uses ordinary pita bread for a similar, but no less delicious effect.
In Sardinia, this casual stack of flatbreads, tomato sauce and cheese is known as pane frattau and is a fantastic way to make use of bits and pieces of Sardinia’s famous flatbread – pane carasau.
- 4 pita breads, or 8 sheets of Sardinian flatbread (pane carasau)
- 60 ml (¼ cup) olive oil, plus extra for drizzling
- ½ small onion, finely chopped
- 2 garlic cloves, roughly chopped
- 700 ml tomato passata
- salt and black pepper, to taste
- 500 ml (2 cups) beef stock
- 500 ml (2 cups) vegetable stock
- 4 very fresh free-range eggs
- 200 g Pecorino cheese, grated
- 1 cup basil leaves
- 125 ml (½ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200ºC. With a bread knife, divide the pita in two horizontally. Place on a baking tray and bake for 8 minutes until crisp. If using Sardinian flatbread you can skip this step.
- For the basil oil, combine the basil and olive oil in a small food processor and blend until smooth. Season with salt.
- Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until just soft. Add the tomato passata, bring to a simmer and simmer for about 10 minutes.
- While the sauce is simmering, bring the stock to a simmer in a saucepan. Crack an egg into a small bowl and drop into the simmering stock. Poach for about 3 minutes, then remove with a slotted spoon and set aside on a kitchen towel to drain. Repeat with the remaining eggs. You can also fry the eggs in a separate frying pan if you prefer.
- To assemble the pane frattau, dip a sheet of pita into the stock to soften, then place it on a serving plate. Spread with the tomato sauce and sprinkle generously with the pecorino. Dip another sheet of pita into the stock and cover again with tomato sauce and pecorino. Add an egg on top and drizzle with the basil oil. Grind over some black pepper and repeat with the remaining bread, cheese, egg and basil oil. Serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.