Start by heating oil in a pan and frying whole garlic cloves with a bit of rosemary. After a couple of minutes, add tomato sauce and a bit of salt.

Cook on low heat for about 30 minutes.

Meanwhile prepare the broth by chopping the onions, celery and carrots and adding them to a pot of water on heat with the dried mushrooms.

Once this comes to a boil, turn down the heat, cover and cook for an hour.

Make a simple basil sauce by blending basil leaves with oil and salt.

Place a cling film each in two bowls and grease them.

Crack open an egg on each cling film and bring the ends together, tying them with a string. Place them in a bowl of hot water and cook for 5 minutes. Immediately remove them.

Soak the Pane Carasau bread in broth for 30 seconds, place the bread on a dish, then top with the tomato sauce, then with grated Pecorino cheese. Repeat the layers 3 times and in the third layer, also add the Pecorino Fiore Sardo cheese and the basil sauce.

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