of DOP buffalo mozzarella
of confit tomatoes
Extra virgin olive oil to taste
a small amount
of vegetable broth
anchovies preserved in oil
of garlic still in the skin
You can’t find a more traditional Italian first course dish than this: pasta with tomatoes, basil and mozzarella. Brought up-to-date with confit tomatoes and basil cream (recipe obtained from chef Luca Materazzi). I decided to give the buffalo mozzarella a rest :-). It was a great success: the confit tomato sauce is sweet and has a particular taste that goes perfectly with the scent of fresh basil and the savouriness of buffalo cheese.
Recipe ofAnna Parisi
To make the confit tomato sauce, put the cherry tomatoes in a food processor (keeping about ten aside to garnish the plate) and liquefy with a little extra virgin olive oil to obtain a smooth and creamy mixture. Strain the mixture and season with salt and pepper to taste. To make the basil cream heat a little oil in a frying pan, add the anchovies, garlic and basil. Sauté over low heat for 10 minutes, adding a tablespoon of broth or hot water every so often. Liquefy the contents of the pan with a stick blender, adding a little broth or hot water if necessary and strain the mixture. Pour the cream in a frying pan, bring to a boil over low heat until it thickens. Boil the paccheri in plenty of salted water until al dente and drain. Keep a little of the water the pasta was cooked in. Toss in a frying pan with the confit tomatoes, adding some tablespoons of cooking water if necessary. Pour the basil cream onto a plate, arrange the paccheri and some confit tomatoes on top with some strips of buffalo mozzarella and serve at once.
Fusilli con asparagi in doppia consistenza, pinoli tostati e scorza di limone
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Chitarra con fave e pecorino
Spaghetti alla Chitarra al Pomodoro