Pass 1/4 pane carasau through lamb stock, put it on a plate, spread about 1 tablespoon of passata over it, grated pecorino sardo and chopped basil. Repeat this 3 times, like a 4 layered lasagne. Finish with a poached egg
I didn’t have pecorino sardo, so I used a mixture of grated pecorino Romano and parmigiano cheese
First time try, it was delicious
Meancvar
Most of the romano sold in the US is actually from Sardinia, I think I read somewhere.
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Pass 1/4 pane carasau through lamb stock, put it on a plate, spread about 1 tablespoon of passata over it, grated pecorino sardo and chopped basil. Repeat this 3 times, like a 4 layered lasagne. Finish with a poached egg
I didn’t have pecorino sardo, so I used a mixture of grated pecorino Romano and parmigiano cheese
First time try, it was delicious
Most of the romano sold in the US is actually from Sardinia, I think I read somewhere.