Step 1

Peel the garlic and fry the whole cloves with oil and rosemary for a couple of minutes, then and add the tomato puree and a little salt.

Step 2

Cook over low heat for half an hour.

Step 3

Cut the celery stick, carrots and onion into pieces.

Step 4

Put the ingredients in a pot together with the dried mushrooms and cover with 1.5 liters of water.

Step 5

Bring to the boil, then cover with a lid and cook over low heat for one hour.

Step 6

Put the basil leaves with the oil and salt in a blender and blend everything.

Step 7

Heat the water in a saucepan.

Step 8

Place some cling film in two bowls and grease with a little oil.

Step 9

Break the eggs and pour them into the cellophane.

Step 10

Close the cling film and tie with a piece of string.

Step 11

Put the eggs in hot water and let it cook for about 5 minutes.

Step 12

Immediately remove from the water once ready to prevent them from continuing cooking.

Step 13

Soak the pane carasau bread in the broth for 30 seconds.

Step 14

Place a layer of bread on a dish and put a little sauce and fresh grated pecorino cheese on top.

Step 15

Make 3 layers.

Step 16

In the third layer also add the pecorino fiore sardo cheese and the basil sauce.

Step 17

Finally place the poached egg on top with the addition of a little salt.

Step 18

Serve hot!