Pane Frattau

Ingredients

• 6 sheets of pane carasau
• 500g tomato passata
• 700ml light meat or vegetable broth
• 100g grated Pecorino Sardo
• 2 eggs
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• Basil
• Salt and black pepper

Before you cook

• Lightly crush the garlic clove.
• Grate the pecorino.
• Break each sheet of pane carasau into pieces roughly the size of your serving plate.

Steps

1. Warm the olive oil in a small pan with the crushed garlic for 1 minute.
2. Add the passata and a pinch of salt.
3. Simmer the sauce for 20 minutes until thick, then lift out the garlic.
4. Heat the broth in a wide shallow pan until it steams but does not boil.
5. Dip a piece of pane carasau into the hot broth for 3 seconds, just until it softens but keeps some bite.
6. Lay it on a warm plate and spoon over a little tomato sauce.
7. Dust it with grated pecorino.
8. Build up three more dipped layers on each plate, saucing and cheesing as you go.
9. Bring a small pan of water to a bare simmer and add the vinegar.
10. Stir the water into a whirlpool and slide in one egg.
11. Poach the egg for 3 minutes, then lift it out with a slotted spoon.
12. Poach the second egg the same way.
13. Set an egg on top of each stack.
14. Finish with the last of the pecorino, black pepper and basil, and serve at once.