Tear the bread into small chunks and then use a food processor to reduce to coarse breadcrumbs.

Combine oil, breadcrumbs, garlic and parmesan in a frying pan and fry over medium heat. Stir frequently to prevent the bread and cheese from sticking to the bottom. Fry until golden brown and crispy, about 4-5 minutes. Once fried, remove crispy breadcrumbs from the pan and set aside.

Add the nduja with a little olive oil and fry for a few minutes until it melts and becomes fragrant. Turn off the heat after 1-2 minutes as you don’t want the nduja to burn.

Spread the stracciatella on a large platter. Carefully drizzle the nduja all over the stracciatella with a drizzle of extra virgin olive oil and sprinkle the crispy pangrattato over the top. Scatter with more fresh basil. Serve with warm ciabatta bread.

Buon Appetito!