I had come to the mountainous Barbagia district in eastern Sardinia to observe the making of pane carasau, the celebrated wafer-thin bread. We stopped for the night at Su Gologone, a handsome resort whose restaurant serves a broad variety of Sardinian specialties. I was puzzled at dinner to find among the first courses a dish called pane frattau. “Is this yet another kind of bread?” I asked our waiter. “No,” he said. “It is always pane carasau—sheet music bread—but it is called frattau when cooked like pasta and served with lamb sauce.”
Once I had discovered how to make my own carasau at home, I was eager to try it as frattau. When served, it resembles the loose, soft lasagne-like dish called piccagge that is made on the Riviera. The cooked bread has excellent, sturdy flavor that is a perfect match for the lamb sauce. It takes less than a minute for it to cook, so you must stay right on top of it to make sure it isn’t overdone.
A warm, deep serving platter
A colander spoon
Bring a large pot of water to a boil; add salt; and, as the water resumes boiling, drop in six disks of sheet music bread. After no more than 1 minute, retrieve the bread with a slotted spoon or skimmer, and spread it out on the warm serving platter. Cover with part of the sauce and sprinkle with grated cheese. Cook the other six disks in the same manner, laying them out in the platter, covering with the remaining sauce, and sprinkling with the rest of the grated cheese. Serve at once.
© 1997 Marcella Hazan estate. All rights reserved.