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Savory pannacotta with parmesan and tomato sauce




290 min

4 servings


400 g CIRIO Polpa
250 ml cooking cream
150 g race parmesan
2 sheets of gelatin



  1. Put the gelatin sheets in a bowl of water to hydrate.
  2. Pour the cooking cream in a pot and wait for it to warm up.
  3. Add the grated parmesan cheese, a little pepper and wait for it to incorporate.
  4. When the cooking cream and parmesan cheese have set in and started to boil, add the gelatin sheets.
  5. Pour the composition into silicone molds to give the shape of panna cotta. Let it cool for 2-3 hours.
  6. In another pot, pour a little olive oil and add the Cirio tomato pulp. Add a pinch of salt and simmer for a few minutes. We don't let it boil very much because the purpose is to feel the taste of tomatoes.
  7. After 2 hours, check if the panna cotta is hard.
  8. If is hard, take it out of the mold and place it on the plate.
  9. Pour the tomato sauce over the panna cotta, add a little fresh basil and you're done!

Antonio and Michael Passarelli's recipe

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