Pane Frattau

By LeeBoruchow

Traditionally done with a poached egg, but you could shake things up a bit and use a fried egg.

Ingredients

• 2 cup basic tomato sauce
• 2 cups stock (lamb, vegetable, or beef)
• 4 sheets of carta di musica bread
• 1 cup grated pecorino sardo
• 4 eggs
• 1/3 cup basil
• extra virgin olive oil
• sea salt

Details

Servings 4

Preparation

Step 1

Bring tomato sauce to a voil. Bring stock to a slow boil.

Break each piece of bread into 5 pieces.

Dip two pieces of the bread into the broth. Place bread on a warmed serving plate. Layer tomato sauce on the bread and top with pecorino cheese. Dip two more of the pieces into the broth; layer on the plate with sauce and cheese. Repeat with final piece of bread, sauce and cheese.

Poach eggs until desired doneness.

Remove eggs and place one egg on each plate of bread layers. Sprinkle with basil, drizzle with oil, and season yoke with sea salt.