- 500 g milk
- 250 g stale bread
- 120 g tomatoes
- 65 g crust of Parmigiano Reggiano Dop
- 15 g basil
- 2 g nutmeg
- 1 clove of garlic
- 1 onion
- star anise
- extra virgin olive oil
Prepare tomato sauce: brown the chopped onion with garlic and 2 stars of star anise in a veil of oil. Add the tomatoes and basil and cook the sauce for 35 minutes.
separate the crusts of the bread from the crumb. If the latter is too dry, wet it slightly, then add the tomato sauce and blend well together.
place infuse the parmesan crusts in milk all night. The next day strain the milk, add the nutmeg and pour it into a siphon.
toast the crusts of the bread in a veil of oil with a little grated lemon zest, salt and pepper.
distributed the tomato soup on the plates, cover with the toasted bread and complete with the Parmigiano Reggiano mousse.
To simplify: the foam can also be obtained without a siphon: replace the milk with fresh cream and, once filtered, whisk it normally with the immersion whips.
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