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Ingredients
1 servings
Instructions
Step 1
Prepare the vegetable stock and keep it hot. Note that the original recipe from Sardinia, it is often un broth made with goat meat.
CooktopHeat
Pot
Lid
Ladle
vegetable stock
Step 2
Break the bread in some big pieces.
carasau bread4
Step 3
Poor some broth in a pan soak one by one the pieces of bread. The vegetable stock needs to be warm and not hot and you must soak the bread for just a second. After that lay down the first piece of bread on a plate.
Pan
Plate
carasau bread4
Step 4
Continue with the other pieces of bread an make one first layer on the plate. Pour some toma sauce on the bread and spread it.
Spatula
carasau bread4
tomato sauce
vegetable stock
Step 5
Now sprinkle with as much as grated pecorino you want.
grated pecorino
Step 6
Restart with the second layer until you finish all the ingredients.
Step 7
Prepare now a poached egg so warm up some water with a spoon of vinegar in a pot. Break the egg and put it into a bowl.
When the water is boiling, create a vortex in the middle and ease down the egg. After 2 minutes, use a slotted spoon to remove the egg from the water and to east it down on top of the bread we prepared earlier.
CooktopHeat
Pot
Slotted Spoon
Wooden Spoon
egg1
water
vinegar1 spoon
Notes
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