Pappa al pomodoro recipe by Bernardo Paladini

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

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

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

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

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