Heat the puree with salt and oil
Pour the hot broth into a large bowl and dip the carasau bread in it, one piece at a time.
As you wet them, arrange half of the pieces of carasau bread on a plate, creating a circle overlapping the various pieces, season with half of the sauce, pecorino cheese and basil.
Create a second layer of carasau bread (always after soaking it in the broth) and season with the remaining sauce, pecorino and basil.
Bring the water and vinegar to a boil in a saucepan, lower the heat, create a vortex by stirring with a spoon (or fork), lower the egg in the center and cook for 2 minutes without touching it, then drain it with a colander.
Complete the dish with the egg.
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