Flatbread with tomato, eggs, and pecorino (Pane frattau) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 49) by Katie Parla

  • pecorino Sardo
  • vegetable broth
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pecorino Romano for pecorino Sardo, and lamb stock or salted water for vegetable broth. Can use the pane carasau on page 189.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino Romano for pecorino Sardo, and lamb stock or salted water for vegetable broth. Can use the pane carasau on page 189.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.