PANE FRATTAU

This is a Babbo variation on the Sardegnan shepherd classic. Traditionally this bread was made to last several months in the mountain shelters where shepherds would spend the night. The bread would be softened with water or milk and be eaten with the just made cheese. This celebratory dish is more festive and luxurious using ingredients hard to find in the mountainous Sardegnan terrain.

 

Instructions:

 

Place 1 leaf bread on each of 12 large plates. Pour ¼ cup hot water over each and allow to soak 3 to 4 minutes, until soft and pliable. Meanwhile, place a nonstick pan over medium heat and add 1 ½ tablespoons olive oil. When smoking, crack 4 eggs into pan, keeping separated. Fry eggs sunny side up for 1 to 2 minutes. Repeat this procedure twice, using remaining oil and eggs.

 

Meanwhile, spoon 1/3 cup hot tomato sauce over each leaf of soaked bread and transfer to smaller plates, folding bread to fit on plate. Place 1 egg on each bread, sprinkle with grated cheese and serve.