{"id":3169,"date":"2025-08-04T14:42:40","date_gmt":"2025-08-04T14:42:40","guid":{"rendered":"https:\/\/www.polygonspace.it\/sulaore\/?post_type=ricetta&#038;p=3169"},"modified":"2026-03-05T16:13:21","modified_gmt":"2026-03-05T15:13:21","slug":"pane-frattau","status":"publish","type":"ricetta","link":"https:\/\/sulaore.it\/fr\/ricetta\/pane-frattau\/","title":{"rendered":"Pain frattau"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Le<strong>&nbsp;pain frattau<\/strong>&nbsp;\u00e8 uno fra i piatti sardi pi\u00f9 classici, semplici e tradizionali. La ricetta prevede l\u2019utilizzo di prodotti tipici che racchiudono tutti i profumi e sapori dell\u2019isola. \u00c8 unpiatto che al ristorante si trova tra gli&nbsp;<strong>parmi les entr\u00e9es<\/strong>&nbsp;ou&nbsp;<strong>les entr\u00e9es<\/strong>en r\u00e9alit\u00e9, \u00e0 la maison, on peut aussi le consid\u00e9rer comme&nbsp;<strong>un plat unique,<\/strong>, grazie alla variet\u00e0 di ingredienti che propone, tra i quali l\u2019<a href=\"http:\/\/www.cucchiaio.it\/ricetta\/uova-in-camicia\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u0153uf poch\u00e9<\/a>&nbsp;in cima. Per chi volesse gustare questa delicata preparazione suggeriamo anche l\u2019<a href=\"http:\/\/www.cucchiaio.it\/ricetta\/uovo-poche-al-pomodoro-e-finocchietto\/\">\u0153uf poch\u00e9 \u00e0 la tomate et au fenouil.<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour la base du pain frattau, le&nbsp;<strong>pain carasau<\/strong>, ou&nbsp;<strong>pain carasatu<\/strong>, tr\u00e8s croquant et fin. Il existe de nombreuses versions de ce pain sur le march\u00e9, notamment le&nbsp;<strong>guttiau<\/strong>, assaisonn\u00e9 de sel et d'huile d'olive.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La pr\u00e9paration de la recette est&nbsp;<strong>tr\u00e8s simple&nbsp;<\/strong>et rapide. Les tranches de pain sont ramollies dans le bouillon chaud puis le plat est compos\u00e9, cr\u00e9ant des couches de&nbsp;<strong><a href=\"http:\/\/www.cucchiaio.it\/ricetta\/passata-di-pomodoro\/\">sauce tomate<\/a><\/strong>&nbsp;et&nbsp;<strong>fromage pecorino<\/strong>. La recette originale demande l'utilisation de&nbsp;<strong>bouillon de mouton<\/strong>, difficile \u00e0 pr\u00e9parer \u00e0 la maison pour cette raison nous avons choisi d'utiliser le&nbsp;<a href=\"http:\/\/www.cucchiaio.it\/ricetta\/brodo-vegetale\/\">bouillon de l\u00e9gumes<\/a>, mais vous pouvez \u00e9galement pr\u00e9parer un&nbsp;<a href=\"http:\/\/www.cucchiaio.it\/ricetta\/ricetta-brodo-carne\/\">bouillon de viande<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La phase la plus d\u00e9licate est celle o\u00f9 le pain carasau est pass\u00e9 dans le bouillon, il faut le plonger et le sortir sans s'attarder dans le bouillon sinon il se cassera ou absorbera trop, ne garantissant pas un r\u00e9sultat parfait.<\/p>","protected":false},"template":"","class_list":["post-3169","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pane frattau - Sulaore<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sulaore.it\/fr\/ricetta\/pane-frattau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pane frattau - Sulaore\" \/>\n<meta property=\"og:description\" content=\"Il&nbsp;pane frattau&nbsp;\u00e8 uno fra i piatti sardi pi\u00f9 classici, semplici e tradizionali. 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