200 g grated Parmigiano Reggiano cheese
1 bush of Invidia Belga salad
80 g butter
150 g cream
2 tea spoons of extra virgin olive oil
Balsamic Vinegar of Modena Mazzetti l’Originale Four leaves
Immerge tomatoes in boiling water for few seconds, then peel them. Dry the skins, then put them in the oven at 130°C for 40 minutes.
Melt the butter put it in the mixer with the grated Parmigiano Reggiano cheese, the white pepper and the oil. Mix at the maximum power for 2 minutes.
Whip the cream and add it to the mixture of Parmigiano cheese. Leave in the refrigerator for 20 minutes.
Put the mixture of Parmigiano in a piping bag and make a small mountain in the middle of the dishes.
Stick some leaves of salad in the Parmigiano mousse mountain.
Garnish with the tomato skins and some drops of balsamic Vinegar of Modena Mazzetti l’Originale Four leaves.