Discover how to make this hearty Tuscan soup by chef Bernardo Paladini at Torno Subito, W Dubai - The Palm, transforming leftover bread and parmesan cheese into an unforgettably tasty Italian starter. A recipe shared in aid the Food for Soul campaign, Cooking is an Act of Love.
Image: Torno Subito, W Dubai - The Palm
Pappa al pomodoro recipe by Bernardo Paladini
03 Dec 2019
Ingredients
Bread: 250g (leftover)
Camona tomatoes: 120g
Basil: 15g
Garlic
Onion
Star anise: 2
Extra virgin olive oil: 35g
Parmigiano cheese: 65g (Crust)
Milk: 1 litre
Nutmeg: 2g
01.
Create a tomato sauce prepared with onion, garlic and star
anise. Add fresh tomatoes and cook it for 35 minutes.
02.
Blend the bread crumb and add it to the tomato sauce.
03.
Make an infusion of Parmigiano-Reggiano crust and milk
overnight. Next day, blend it, strain it and put it into a syphon.
04.
Roast the bread crust with olive oil, lemon zest, black pepper
and salt.
05.
Serve the tomato and bread at the bottom, cover with the
crunchy breadcrumbs and finish it with the foam at 64 degrees
Celsius.
