A pitch-black parmigiana where meticulous Japanese techniques meet typical Southern Italian ingredients. Chef Roberto di Pinto's touch completes the masterpiece!

For the Den Miso Sauce

100g tomato concentrate
50g miso
20ml white wine
30g sugar
10g toasted white sesame seeds

Method

To prepare the tomato den miso sauce, place white wine and sugar in a saucepan and bring to a boil.

Once it reaches the boiling point, dissolve both the red miso paste and tomato concentrate inside. Cook for a few minutes.

For the mozzarella sauce

100 g of mozzarella
100 g of cream

Method

Combine the cream and mozzarella, blend them, and strain.

For the Basil Sauce

100g basil
Extra virgin olive oil
1g Xanthan gum

Method

Blanch the basil, blend it with water and extra virgin olive oil, and thicken with 1g of Xanthan gum.

For the Tomato Sauce Reduction

Tomato sauce
Extra virgin olive oil
Salt

Method

Reduce the tomato sauce and season it with a pinch of salt and extra virgin olive oil.

For the Vegetal Charcoal Veil and Extra Virgin Olive Oil

200ml water
5g activated charcoal
50g extra virgin olive oil

Method

Heat the ingredients to 80 degrees in the Thermomix and add 2g of agar agar and 1g of gellan. Quickly spread the mixture onto small plates; once it sets, cut veils of 15x6 cm.

For the parmigiana

1 Neapolitan long eggplant
40g 30-months Parmigiano Reggiano

Method

Wash and cut the eggplant in half lengthwise and score the inside in a checkerboard pattern. Dip them in ice water and fry them in sunflower seed oil at 160 degrees until they turn golden.

Place half of the fried eggplant on a baking sheet. From the other half, extract the flesh, chop it, and mix it with the den miso sauce. Add 30-months Parmigiano with sesame and julienned basil.

Place the resulting mixture on the other half of the eggplant. Bake for 7 minutes at 180 degrees, and upon removing from the oven, add more Parmigiano and the three sauces previously prepared.

Finish it off with the black veil of extra virgin olive oil and vegetal charcoal.