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1
Lay the pane carasau sheets on a flat surface. If a pliable rather than shattering texture is preferred, pass each sheet under running cold water for 2 seconds, then place in a warm oven for 2 minutes. The sheet should be softened but intact, not wet. Otherwise proceed with dry sheets as they come.
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2
Take each tomato in both hands and crush it firmly directly over the surface of the pane carasau, allowing the juice and pulp to fall and spread across the sheet. Work evenly so the juice impregnates the surface without pooling. This is where the dish lives or dies: the tomato must be crushed, not sliced — the juice must enter the bread's surface; a sliced tomato simply sits on top and gives nothing to the base. The bread surface should appear moistened and lightly coloured by the tomato, never sodden.
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3
Drizzle the Sardinian extra-virgin olive oil evenly over the tomato-dressed surface — approximately 20 ml per portion. The oil softens the bread slightly and provides the medium by which the bottarga will adhere. The surface should appear glossy and unified, oil and tomato juice visibly combined.
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4
Scatter the dried wild oregano over each sheet. The quantity should be sufficient for a light, even dusting — the concentrated dried fragrance should be immediately perceptible when the hand passes close to the surface.
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5
Immediately before serving, shave or finely grate the bottarga di muggine directly over each portion. The bottarga must go on last and remain raw. Finish with a thin drizzle of additional olive oil over the shaved bottarga. The amber shavings should be visible across the surface; the saline, sea scent of the roe should rise immediately from the plate.