Pane Frattau with Tomato Sauce and Pecorino Cheese

Ingredients

• 6 sheets of thin, crispy bread 6 sheets of thin, crispy bread
• 500g (17.6 oz) tomato passata 500g (17.6 oz) tomato passata
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) Pecorino cheese, grated 200g (7 oz) Pecorino cheese, grated
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Pour in the tomato passata and add the dried oregano, dried basil, salt, and pepper. Stir well to combine the ingredients. Simmer the sauce for about 15 minutes, allowing the flavors to meld together.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Take a sheet of thin, crispy bread and dip it into a bowl of warm water for a few seconds to soften it slightly. Place the soaked bread on a baking dish.
5. 5.
   Spoon a generous amount of the tomato sauce over the bread, spreading it evenly. Sprinkle a layer of grated Pecorino cheese on top.
6. 6.
   Repeat the process with the remaining sheets of bread, tomato sauce, and Pecorino cheese, creating layers.
7. 7.
   Bake the Pane Frattau in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Pecorino cheese — Make sure to use a good quality Pecorino cheese for the best flavor. If you can't find Pecorino, you can substitute it with Parmesan or Romano cheese.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some fresh chopped parsley or dried chili flakes on top of each layer.
• If you prefer a softer texture, you can soak the bread in the tomato sauce for a longer time before baking.
• Serve Pane Frattau with a side of fresh mixed greens dressed with lemon vinaigrette for a refreshing contrast.

Serving advice

Serve Pane Frattau warm as a main course. Cut it into squares or rectangles and garnish with fresh basil leaves for an attractive presentation.

Presentation advice

Arrange the Pane Frattau squares on individual plates, ensuring that the layers are visible. Drizzle some extra tomato sauce on the plate for an artistic touch. Serve with a sprinkle of grated Pecorino cheese on top.