Pane carasau, also called carta (or fogli) di musica, meaning “music paper,” is found on nearly every Sardinian table. Said to have been first made many centuries ago in the harsh, mountainous Barbagia region in east-central Sardinia, it is unleavened and crisp and parchment thin, hence its name. It can be eaten as a kind of cracker, with shards broken off the large irregular rounds in which it is baked, but it is often moistened before eating. A common way of eating pane carasau, however, is in the form of pani frattàu — almost a kind of lasagna.
For more ideas, check out some of our best lasagna recipes.
*Note: You can find pane carasau online.
- 4 cups lamb broth, heated
- Salt, to taste
- 6 sheets pane carasau*
- 2 cups young pecorino sardo, grated
- 6 cups tomato sauce, homemade or commercial, heated
- 6-8 eggs
Season the broth with salt, to taste.
Line the bottom of a wide, deep bowl with one sheet of the bread, breaking it into large pieces to fit and covering the entire bottom. Drizzle about ¼ cup of the broth over the bread, then sprinkle with a few spoonfuls of the cheese. Spread about 1 cup of the tomato sauce over the cheese and bread.
Put another sheet of the bread on top of the tomato sauce, again breaking it into pieces to fit and covering the entire surface of the tomato sauce. Press it down lightly but firmly into the tomato sauce. Repeat the process with the broth, cheese, and tomato sauce, then add another sheet of bread, again breaking it to fit and pressing it down lightly. Repeat the process until you have used up all the bread, ending with a layer of tomato sauce. Sprinkle the remaining cheese over the final layer of sauce. Set the bowl aside to let the bread soak in the broth and sauce until it is completely soft, about 5 minutes.
Bring the remaining broth to a gentle simmer in a medium-sized frying pan over medium heat. Working in batches, break 2 or 3 eggs into the broth, cover the frying pan, and poach the eggs until the whites are just firm, about 3 minutes. Remove the eggs with a slotted spatula and blot on paper towels to absorb the excess moisture. Season the eggs with salt and keep warm. Repeat with the remaining eggs.
To serve, scoop portions of the lasagna out of the bowl with a large serving spoon onto individual plates. Top each serving with a poached egg.