Su Pane Frattau – baked Sardinian crispbread


6 Su Pane Frattau (baked Sardinian crispbread, 6 to 8″ wide)
1 lb. canned tomatoes
One small onion
One garlic clove
Two fried eggs
3 oz. Fiore Sardo cheese (to be grated over the bread)

How to make the Su Pane Frattau – baked Sardinian crispbread:

Lightly brown the chopped onion and garlic, add the tomatoes and cook for about 30 minutes to make a light and fresh-tasting sauce.

Dip the crisp Sardinian bread in boiling water for a moment. Remove.

On a large plate, arrange a bit of the sauce, a slice of the Sardinian bread, a sprinkle of the grated Fiore Sardo cheese. Top with more sauce, another piece of bread, and so on. Build it like you would a lasagna.

Top the last slice of crispbread with a final sprinkle of Fiore Sardo cheese, the two fried eggs, and some dabs of butter.

Serves 6

Regional recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at