Chef Marco Porceddu: Pesto Panna Cotta Story of the Dish Pesto Panna Cotta Prep time: 30 Cook time: 0 Difficulty: 1 Ingridients 1 pond of filet mignon 1 cup enoki mushroom 1/4 cup capers 1/2 cup shaved Parmigiano Reggiano EVO for drizzling Cracked black pepper 2 (1⁄4-oz.) packages unflavored powdered gelatin 1 1⁄3 cups milk 2 cups heavy cream 1 cup packed basil leaves 1 1⁄4 cups sugar 1 lb. tomatoes, cored and roughly chopped 1 tsp. kosher salt 1⁄4 cup light brown sugar 1⁄