Zuppa di Parmigiana

This soup is quite rich, so you probably wouldn't make a whole meal of it, but it is great served as a starter or amuse-bouche. If using it as the latter, try frothing it up and serving it in a shot-glass.

I've changed the recipe slightly using more liquids (especially dry sherry) and less parmesan, as I find that it froths more easily. The breadsticks are super easy to make and the sesame oil and poppy seeds gives them a luxurious touch as well as adding a nice visual effect.

For a more substantial starter, I serve the soup with prawns or jumbo shrimp, sautéd in a little butter, in which case I use fish rather than beef stock.

Zuppa di Parmigiana
(serves 4 as a starter)

For the soup:
2 shallots (finely sliced)
1 clove garlic (crushed)
3 tbsp butter
¾ cup Dry Sherry
½ cup dry white wine
2 cups beef stock (for vegetarian option: use veggie stock)
1 cup light cream
8 oz. block fresh parmesan (finely grated)
salt, white pepper, sesame oil

Sauté shallots and garlic lightly, making sure they don't burn. Add the dry sherry and white wine, let reduce by half. Add the beef stock and cream, reducing by half again. When you're almost ready to serve, add the parmesan, season with salt and pepper and strain through a fine sieve.

If frothing, use a hand blender to froth and pour into pre-warmed cups or bowls, sprinkling with a few drops of sesame oil if you wish. Do not re-heat the soup once you have added the parmesan.

For the breadsticks:
1 sheet ready-rolled puff-pastry
sesame oil
salt

Cut the pastry into ½ inch strips and put them on a cookie sheet. Brush on some sesame oil, sprinkle poppy seeds and season lightly with salt. Bake in the oven at 400 degrees until nicely browned.

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