Recipes

Bread and tomato:

• 300g tomato
• 2 shallots
• 250g dry bread
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 40ml olive oil
• 1 bunch rosemary, thyme and basil
• salt and pepper

Basil sauce:

• 1 bunch basil
• olive oil
• pine nuts
• parmesan reggiano, grated
• 2 ice cubes

Bread and tomato:

• Sauté the chopped garlic and shallot in a little olive oil
• Add the diced tomatoes and cook for 20 minutes, making sure it is not too wet
• Blend the tomatoes, cook and refrigerate for one hour
• Heat the olive oil to 80°C, add the rosemary, thyme and basil
• Cook slowly for 15 minutes
• Place the dry bread in a bar mixer, add the tomato mix and herb flavoured oil. Mix all ingredients. Check seasoning. Place in the fridge Basil sauce
• Prepare the sauce by blending all ingredients together To assemble
• Place the sauce on a plate.
• With an ice cream scoop portion the bread mix and place it on top of the sauce. Garnish with fresh basil