For 8 servings
800 g pane carasau
8 eggs
400 g pomodoro salsa
200 g grated pecorino cheese
1 lt sheep broth
Procedure
Put some broth to boil. When it boils, immerse a sheet of paper (or half, or a quarter, It depends on the size of your pot) of carasau bread, holding it by the edge and remove it almost immediately and place it on a plate. Repeat at least 10 more times (It depends on how many people have to eat it). Then take the serving plate (better if flat) and begins to place a sheet of wet bread, then sauce and pecorino cheese. So until you run out of bread. .
Presentation
On top of everything, place a lightly cooked egg; serve very hot.
