The memory of an old tradition of youth. The bread, left over from a day or two days before, was soaked in wine diluted with water and the top slice was sprinkled with sugar. "We enjoy it in the kitchen - say Sandro and Maurizio Serva - taking a cue from tradition and starting from poor raw materials, building a dish that recalls periods and moments of the past through forgotten flavours".
Ingredients for 4 people:
200gr. of strawberries
20gr of ginger
1 bunch of basil
1 tablespoon of lavender honey
10 g. of lavender flowers
150gr. of cream
300gr. of stale bread
1 orange peel
Spices (half a cinnamon stick, 2 cloves, 1 star anise, 3 juniper berries)
4 dl of red wine
50gr. of cane sugar
140 gr. of granulated sugar
4 gr. of agar
2 bay leaves
Procedure:
Melt 50gr in a saucepan. of granulated sugar in 100gr, of water. Remove from the heat and add the honey, blast chill and bring to 3°.
Blanch the basil and cool it in ice water, blend it with the syrup previously obtained and freeze. Infuse the lavender flowers in 70gr. of cream for 3 hours, filter and whip just. Fill 4 balloons with water and let them cool to 3°, blend the agar and 80 g of liquid cream, pour into a saucepan and bring above 80°, immerse the balloons and form a film, let the water out and take off the balloons. Insert with the whipped cream and flip over. In a saucepan, combine 3dl wine, 60gr of granulated sugar, the spices, bay leaf and orange peel and 50gr. of granulated sugar, reduce and filter.
Cut 4 slices of bread 1 cm thick, make 4 regular rectangles, dip them in the wine reduction, leave to cool in the fridge. Cook the resulting bread with 1dl of wine and 30gr. of sugar, let it soften well, remove from the heat, let it cool and pass through the cutter, spread very thinly on the silpat, bake for 3 minutes in a hot oven at 100°, cut 4 rectangles of the same size as the slices with the wheel and put back in the oven for 20 minutes.
Dissolve 10 g. of sugar in 1 dl. of water, add the grated ginger, bring to the boil, filter and cool to 3°; Blend together with the previously peeled strawberries. Sprinkle the bread with brown sugar and burn with a torch.
Plating
Pour the strawberry sauce into 4 soup plates, place the bread rectangles, cover with the crunchy, place the mozzarella in the center and sorbet balls on the sides, finish with mint leaves and Japanese basil.
