Pappa al pomodoro

 


Pappa al pomodoro

Step01

Create a tomato sauce prepared with onion, garlic and star
anise. Add fresh tomatoes and cook it for 35 minutes.

Step02

Blend the bread crumb and add it to the tomato sauce.

Step03

Make an infusion of Parmigiano-Reggiano crust and milk
overnight. Next day, blend it, strain it and put it into a syphon.

Step04

Roast the bread crust with olive oil, lemon zest, black pepper
and salt.

 

Step05

Serve the tomato and bread at the bottom, cover with the
crunchy breadcrumbs and finish it with the foam at 64 degrees
Celsius.

 

Step01

Create a tomato sauce prepared with onion, garlic and star
anise. Add fresh tomatoes and cook it for 35 minutes.

Step02

Blend the bread crumb and add it to the tomato sauce.

Step03

Make an infusion of Parmigiano-Reggiano crust and milk
overnight. Next day, blend it, strain it and put it into a syphon.

Step04

Roast the bread crust with olive oil, lemon zest, black pepper
and salt.

 

Step05

Serve the tomato and bread at the bottom, cover with the
crunchy breadcrumbs and finish it with the foam at 64 degrees
Celsius.

 

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