Pane Frattau, Carasau flatbread with tomato sauce and poached eggs

Pane Frattau, Carasau flatbread with tomato sauce and poached eggs

• 4 eggs
• 8 sheets Sardinian flatbread Pane Carasau
• 2 tbsp finely sliced basil leaves
• vinegar
• Peretta (young cow’s cheese) and medium- aged Pecorino Sardo, grated for topping
• Extra-virgin olive oil, for drizzling
• Mutton stock (brodo di pecora) 1 kg mutton bones, chopped (ask your butcher to do this) 1½ carrots, roughly chopped, ½ large onion, roughly chopped, 1 celery stalk, roughly chopped, 3 Roma tomatoes, tomato paste, 3 fresh bay leaves, ½ bunch flat-leaf parsley, 10 black peppercorns
• Tomato sauce (Passata) 20 ml extra-virgin olive oil ¼ onion, finely diced, 1 garlic clove, finely diced, 1 kg very ripe tomatoes, chopped, 3 basil leaves.

Method
• For mutton stock, place bones in a stockpot or large saucepan, cover with water and bring to the boil, then strain and rinse well. Return mutton bones to a clean stockpot or large saucepan, cover with about 3 litres of fresh cold water – the bones should be completely submerged – then bring to the boil. Reduce heat, skim off any froth that rises to the surface, then add remaining ingredients and ¼ tsp sea salt flakes and simmer for 6-8 hours, skimming regularly to prevent the stock from going cloudy. If the liquid level drops so that the ingredients are uncovered, top up with a little cold water. Set aside to cool, then ladle through a sieve lined with muslin, discarding solids.

• Meanwhile, for passata, heat a saucepan over low-medium heat, add oil and, when hot, add onion and garlic and cook until soft but not coloured. Add tomato and basil, season to taste and bring to the boil, then reduce heat and simmer, stirring occasionally, until tomato has completely broken down into a thick sauce (1 hour). If it dries out so much that it starts to stick, add a couple of tablespoons of water to loosen it up. Pass the tomato sauce through a mouli (or a sieve), discarding skins and seeds. Place passata in a saucepan and bring to the simmer. Keep warm over low heat. Passata is difficult to make without a mouli, but you could pass it through a sieve, pressing down with a ladle to extract as much liquid as possible

• Combine 1 litre stock and 1 tsp sea salt flakes in a small saucepan with a drop of vinegar and bring to the simmer. Crack an egg into a cup and carefully slide it into the simmering stock. Repeat with a second egg. Cook eggs for 3 minutes then remove, using a slotted spoon, and place on paper towel to drain. Repeat with the remaining eggs. When you drop the egg into the stock to poach it, the weight of the yolk pulls it down and the lighter white wraps up around the yolk enclosing it – in Italian this is called “in camicia” (“in a shirt”).

• Transfer stock to a large, tall saucepan over low heat. Using tongs, dip a sheet of Sardinian flatbread in and out of the hot stock to just soften it. Place on a platter and spread about 4 tbsp of the passata over the top. Scatter about 1 tsp of the basil and 3 tbsp of the pecorino and peretta on top of this. Dip another sheet of Sardinian flatbread in the hot stock, place it on top of the pecorino and peretta , top with more passata, basil and cheese and continue the layering, finishing with a final layer of pecorino and a scattering of basil. Cut the stack into quarters, top each quarter with a poached egg, then place on plates. Drizzle with oil and serve. When you’re softening the bread, don’t worry if some of the sheets break – just reassemble them in the stack.

Note. Sardinian flatbread, pane carasau, is thin, crisp double-baked bread unique to Sardinia. With Peretta and Pecorino Sardo, it’s available from Capo Caccia Fine Food. You can also make PANE FRATTAU using boiling water to poach the eggs and to soak the bread instead the mutton stock.

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Weekly Opening at UNIT 10 SE22

Weekly Opening at UNIT 10 SE22

We are open every Wednesday from 6-8pm at UNIT 10, Tyrrell Trading Estate, Tyrrell Road, London SE22 9NA, where you can buy directly from our depot a selection of Sardinian Cheeses and Salami, Bottarga, Pane Carasau, Raw Unpasteurised Honey, Extra Virgin Olive Oil and Dried Pasta, Fregola and Malloreddus from Capo Caccia Fine Food; Avocado Dips from The Avocado Cafe (www.theavocadocafe.co.uk) and Fresh Handcraft Italian Artisan Pasta from Pastificio Mansi (http://pastificiomansi.com). Fruit&Vegetable and 100% Sourdough bread from Levain Bakery will be available every Wednesday. We are also sampling Clarkshaws vegeterian beers (www.clarkshaws.co.uk) this Wednesday. Come down to visit us for an evening of fine food, good chat, hampers ideas and fresh produce made in SE London.

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