Prep 24 h
Cook 1h : 30m


    250 gms leftover bread

    120 gms tomatoes

    15 gms basil

    1 clove of garlic

    1 onion

    2 star anise

    35 gms extra virgin olive oil

    65 gms Parmigiano-Reggiano crust

    600 gms milk

    300 gms cream

    2 gms nutmeg

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Ingredient Substitution Guide


1. Combine onion, garlic and star anise. Add fresh tomatoes and cook it for 35 minutes over a low flame.

2. Use the leftover bread to make bread crumbs in a blender and add it to the tomato sauce.

3. Make an infusion by soaking Parmigiano-Reggiano crust in cream and milk overnight and cook it at 75C for 3 hours. The next day, blend it, strain it and put it into a siphon coffee maker. A kind of double-strained foam forms at the bottom.

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

5. While plating, serve the tomato and bread at the bottom and cover with crunchy breadcrumbs. Top it off with the cheese, cream and milk foam at 64C.

Editor's Note: Don't have a siphon coffee maker, fret not. Use a milk frother, spoon up the foam and serve. It will not be as stable as the original but will taste nice too.