• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g freshly grated parmesan , plus extra for garnishing

  2. 1 onion

  3. 2 cloves garlic , finely chopped

  4. 1 x 400 g can chopped tomatoes

  5. 100 g basil

  6. 2 tbsp parsley , leaves only

  7. 1 tbsp pine nuts

  8. 1 cloves garlic

  9. 5 tsp mustard powder

  10. 100 ml olive oil

Instructions Jump to Ingredients ↑

  1. For the parmesan crisps: preheat the oven to 180C/gas 4. Line a baking sheet with non-stick parchment and drop little spoonfuls of grated parmesan onto the tray, well spaced apart. Spread out each pile to form a thin circle, then bake for 5-6 minutes, until the parmesan has melted and is lightly golden. Leave to cool on the tray and set into crisps before sliding them off with a palette knife.

  2. For the tomato sauce: heat the oil in a medium pan and fry the onion gently for 10 minutes until softened, then add the garlic and the tinned tomatoes and season well. Simmer until the mixture has reduced and thickened, then purée the sauce in a blender and set aside.

  3. For the basil oil: put the basil, parsley, pine nuts, garlic, mustard powder and some seasoning in a blender and process until smooth. With the motor running, slowly trickle in the olive oil, until the sauce is emulsified then transfer to a small bowl and chill until required.

  4. To serve, put a spoonful of the tomato sauce on a parmesan crisp, then daub over a little of the basil oil and garnish with a basil leaf and a sprinkling of fresh parmesan.


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