FLATBREAD LASAGNA

Flatbread Lasagna image

Categories Bread Sauce Brunch Side Poach Simmer

Yield serves 4

Number Of Ingredients 7

Ingredients

4 (or more) rounds pane carasau (see Sources, page 387)
3 to 4 cups Tomato Sauce (page 385)
4 large eggs
2 tablespoons distilled white vinegar, or as needed
1 1/2 to 2 cups freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
RECOMMENDED EQUIPMENT
A tray or baking sheet lined with paper towels; a wide skillet, sauté pan, or shallow saucepan for poaching the eggs; four gratin dishes or shallow bowls for individual servings

Steps:

Break each sheet of pane carasau into three or four pieces-just small enough to fit in the individual serving dishes. Fill a large bowl with hot water, and drop in a batch of broken bread pieces. Let them soak for a few seconds, so all are moistened, then remove and spread them on the paper-towel-lined tray. The pieces should still be somewhat firm; don't let them get soggy. Moisten the rest of the pane carasau the same way.
Heat the tomato sauce to a gentle simmer in a small saucepan, and keep it hot.
Get ready for poaching the eggs: Pour water in the skillet to a depth of 2 inches, and add the vinegar (1 tablespoon per quart of water). Gradually heat to a simmer.
Assemble the individual dishes of pane frattau just before cooking the eggs: Spread 3 to 4 tablespoons of sauce in the bottom of each dish or bowl, and sprinkle over each a tablespoon of grated cheese. Cover the sauce and cheese with a layer of moist pane carasau pieces (keep in mind that you'll need three such layers in each dish, or twelve portions of bread). Spoon another 3 to 4 tablespoons sauce on top of the flatbread, and sprinkle over it another spoonful of cheese. Now repeat this layering twice more-bread, sauce, cheese; bread, sauce, cheese-using more or less of each to taste.
Poach the eggs at the last minute: One at a time, break them into a small ramekin or cup, and gently slide each one into the simmering water. Cook the eggs 2 to 3 minutes for a firm white and still-runny yolk (or longer if you like). Lift each egg out with a slotted spoon, drain for a moment on paper towels, and lay it atop a dish of pane frattau. Give each egg a final dusting with cheese, and serve immediately.