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Pane Frattau

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Pane Frattau

Pane Frattau

Pane Frattau might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 28g of protein, 42g of fat, and a total of 762 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 16 minutes. Head to the store and pick up virgin olive oil, yeast, virgin olive oil, and a few other things to make it today.

Instructions

1
Place 4 leaves of bread on 4 large platters.
Ingredients you will need
BreadBread
2
Pour 1/2 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 oil. When smoking, crack 4 eggs into pan, keeping separated. Fry eggs sunny side up for 1 to 2 minutes.
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WaterWater
EggEgg
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Meanwhile, spoon hot tomato sauce over soaked bread and transfer to smaller plates, folding bread to fit on plate.
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Tomato SauceTomato Sauce
BreadBread
4
Place 1 egg on each bread, sprinkle with grated cheese and serve.
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CheeseCheese
BreadBread
EggEgg
5
In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together. In a measuring cup, mix yeast in 1 cup water and stir to dissolve.
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SemolinaSemolina
All Purpose FlourAll Purpose Flour
WaterWater
YeastYeast
SaltSalt
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Measuring CupMeasuring Cup
Mixing BowlMixing Bowl
6
Mix liquid with flour mixture to form doughy batter.
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All Purpose FlourAll Purpose Flour
7
Let sit covered overnight in the warmest place in the kitchen.
8
Place baking tile in oven and preheat oven to 450 degrees F.
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OvenOven
9
Make a well on a work surface with 2 cups flour and 1/4 cup semolina.
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SemolinaSemolina
All Purpose FlourAll Purpose Flour
10
Place doughy batter in center and stir in remaining warm water.
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WaterWater
11
Mix well and incorporate flour from edges of well until a dough is formed. Bring together and knead 10 minutes, until firm and elastic.
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DoughDough
All Purpose FlourAll Purpose Flour
12
Place in a bowl, cover with a towel and let rest 1 hour. Dough should double in size.
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DoughDough
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BowlBowl
13
Cut dough into tennis ball-sized pieces and, using a rolling pin, roll out to 12 to 14-inch circles, about 1/8th to 1/4-inch thin.
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DoughDough
RollRoll
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Rolling PinRolling Pin
14
Place on peel and slide onto oven tiles and bake 2 minutes. Open oven door and turn over. Cook 30 seconds more and remove to board. Bread should be puffed up like a balloon. Immediately cut around edges with a knife to separate top and bottom layers.
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BreadBread
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OvenOven
KnifeKnife
15
Stack the 2 pieces on a kitchen towel and put a box of cereal on top of them to weigh them down. Continue this process until all the dough is cut, baked, separated and stacked.
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CerealCereal
DoughDough
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Kitchen TowelsKitchen Towels
16
Place each half back into the oven, one at a time, for 15 to 20 seconds, until very crisp. Store wrapped in a brown paper bag. They will last three to four weeks in a dry place.
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OvenOven
17
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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Olive OilOlive Oil
GarlicGarlic
OnionOnion
18
Add the thyme and carrot and cook 5 minutes more.
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CarrotCarrot
ThymeThyme
19
Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
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TomatoTomato
SaltSalt
20
Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
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SauceSauce
DifficultyHard
Ready In16 m.
Servings4
Health Score45
Dish TypesLunchMain CourseMain DishDinner
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