Mesclun Salad in Parmigiano Hip

Tomato vinaigrette

1. For the tomato vinaigrette, peel the onions and garlic and cut into cubes. Heat 3 tablespoons of olive oil in a saucepan, sauté the onions and garlic briefly.

1. Deglaze with red wine vinegar, add canned tomatoes with juice. Roughly chop the basil with the stems and add it as well. Bring to the boil briefly, remove from heat and let steep for 30 minutes.

1. Pour into a large kitchen sieve lined with cheesecloth and allow to drain for 30 minutes (makes approx. 400 ml of tomato stock).

1. Reduce the drained tomato stock to 100 ml over medium heat. Let cool down. Season to taste with salt, pepper and a little sugar. Pour in the rest of the olive oil and stir in.

Hip

1. For the hip, grate the Parmesan finely. Sprinkle evenly and thinly over 60 g of Parmesan in a coated pan over medium heat. When the Parmesan begins to melt and turns golden yellow on the underside after 4-5 minutes, turn the Parmesan flatbread with a palette.

1. When the second side is also golden yellow, lift the Parmesan flatbread out of the pan using a pallet and place it in the center of an upturned coffee cup (the flatbread must be very hot so that it can wrap around the upturned coffee cup and take on the shape of a hip) . Let cool and carefully lift from the cup. Place on kitchen paper.

salad

1. For the salad, roast the pine nuts in a pan without fat until golden brown. Let cool down.

1. Clean, wash, spin dry and place in a large bowl. Halve the cherry tomatoes and add to the salad mix with the olives.

1. Add half of the tomato vinaigrette to the salad and mix gently. Arrange the Parmesan sticks on plates, fill with the salad and sprinkle with pine nuts. Serve the remaining tomato vinaigrette separately.