Pilloni Head Chef Pietro Segalini’s Recipe For Sardinian Delicacy Pane Frattau
humble but delicious
By Tahlia Leathart | 7th August 2025Pane Frattau is a humble yet deeply flavourful dish, born from the ingenuity of Sardinian shepherds in the mountainous Barbagia region. Today, it stands as a proud symbol of Sardinian cucina povera – celebrated for its simplicity, authenticity, and depth of flavour. Often described as a “pasta-free lasagna,” Pilloni Head Chef Pietro Segalini shares his take on the Sardinian classic.
PIETRO SEGALINI’S PANE FRATTAU
Serves 2
Ingredients:
4-6 sheets of pane carasau (Sardinian crispy flatbread)
200mL of tomato sauce (preferably homemade or passata)
2 egg yolks
50–80g of pecorino sardo, grated
1 small clove of garlic
Extra virgin olive oil
Salt & pepper, to taste
A few fresh basil leaves
Method:
1. In a saucepan, heat a drizzle of olive oil and lightly sauté the garlic with the basil leaves. Add the tomato sauce and let it simmer gently for 10–15 minutes. Season with salt and pepper to taste, then remove the garlic.
2. Place the pane carasau sheets in a single layer on a baking tray, drizzle lightly with olive oil, and bake at 180°C for a few minutes until golden and crisp.
3. Prepare the egg yolks. You have two options:
- Traditional: Simply place a raw egg yolk on top at the end (as Sardinian shepherds would have done).
- Modern: Cook the yolks sous vide at 65°C for 1 hour to create a rich, gel-like texture.
4. Assemble the dish. Layer on a warm plate or shallow bowl:
- 1 sheet of softened or baked pane carasau
- A ladle of tomato sauce
- A sprinkle of grated pecorino
Repeat for 2–3 layers.
5. Top with the egg yolk (or yolk gel), add a final sprinkle of pecorino, and drizzle with extra virgin olive oil. Serve immediately while warm and melting.
