Sourdough toast with puttanesca and stracciatella

Method

1. Cut the bread in half so you have 4 pieces. Take a frying pan that will fit all 4, heat it up and add about 100ml of olive oil. 2. Fry the bread until it’s golden brown. Transfer the bread to a paper towel. 3. Put the stracciatella into a bowl. If it’s tight, add a dash of cream to loosen, then season it with salt. 4. Heat the puttanesca sauce gently to warm it, then spread a generous layer of puttanesca on the toast. 5. Cover the surface and edges of the toast with 6-8 basil leaves. 6. Spoon two large scoops of stracciatella on top. Drizzle with olive oil and a grind of black pepper. 7. Serve straight away.