Pane Frattau

Make the sauce

1. Add a drizzle of olive oil to a pan and add the 2 whole, peeled garlic cloves. Sauce the garlic for a few seconds until fragrant then add the passata (tomato puree) and a pinch of salt.
2. Simmer the tomato sauce for 15-20 minutes until reduced slightly. Add the fresh torn basil leaves 5 minutes before the end. Taste for seasoning and add more salt if needed.

Assemble the Pane Frattau

1. Heat the stock in a pot and keep warm.
2. Dunk a piece of pane carasau into the stock (you can break it so it fits into your pot) and lay it on a serving plate. Continue with another 2 or 3 pieces to create one even layer.
3. Spread 1-2 tablespoons of tomato sauce over the layer of bread and grate some Pecorino cheese on top.
4. Continue the process another twice so you have 3 layers in total.

Poach your eggs (must use fresh eggs)

1. Bring a large pot of water to a rolling boil. Separate your eggs into two ramekins (one egg per ramekin).
2. Once the water is boiling turn the heat off completely. Submerge the ramekins one at a time into the water and pour the eggs into the hot water (see video or photos for reference). Try remember which egg you dropped into the water first.
3. Let the eggs poach in the water for 4-5 minutes then remove the first egg with a slotted spoon. Add the egg to the middle of the Pane Frattau.
4. Repeat with the second egg, sprinkle each egg with a small pinch of salt and serve.
5. Traditionally, the egg is burst and spread over the bread before eating, enjoy!