The recipe from the chef of Capogiro, a restaurant inside the 7Pines Resort Sardinia.
This dish celebrates Italian tradition and the variety and richness of tomatoes.
As a type of pasta, pasta mischiata is employed, which is typical of the Neapolitan tradition and consists of various pasta shapes, usually used in "salvaged" recipes. In this way, the Chef, in addition to highlighting his origins, puts the acceptance on the theme of sustainability.
Finally, to complete the explosion of flavors, different varieties of cheeses and flavored oils are added.
The dish is light but extremely flavorful, thanks to the combination of the different varieties of tomatoes that bring sweetness, acidity, freshness and intensity. The mixed pasta gives a rustic and distinctive touch, making the dish visually appealing as well.
Ingredients
- 280 gr of Gragnano's pasta mischiata
- 60 of celery
- 50 gr basil
- 200 gr extra virgin olive oil
- 250 gr grape seed oil
- 100 gr datterini tomatoes
- 50 gr cherry tomatoes
- 100 gr San Marzano tomatoes
- 60 gr heirloom tomato
- 50 gr sundried tomato
- 50 gr cuore di bue tomato
- 50 gr Manduria tomato
- 30 gr Piennolo del Vesuvio tomato
- 40 gr corbarino tomato
- 50 gr regina tomato
- 50 gr Abbruzzo tomato
- 70 gr Parmigiano Reggiano cheese
- 60 gr Gran Campidano 24 months
- 200 gr sea fennel
Procedure
Bake 70% of the tomatoes at 160° in a ventilated oven for 10 minutes.
Once cooked cut the tomatoes into pieces and pour them into a bowl season with extra-virgin olive oil, basil and sea fennel. Let marinate in the refrigerator at 4/7°C for 6 hours.
In a wide, low pot sauté celery with 100 g extra-virgin olive oil, 10 basil leaves, add all the tomatoes previously marinated and cook for 10 minutes on high heat and another 30 minutes on low heat.
When the cooking is finished, blend and pass everything through chinoix.
For the confit tomatoes
Wash the remaining 30 percent of the 12 tomatoes, make a cut in the bottom of each tomato, cook in boiling water for 40 seconds, transfer to ice water and peel
Spread the tomatoes on a baking sheet, season with oil and sea fennel (75gr) Bake in the oven at 90° for 50 minutes, remove from the oven and lay them out in a container.
Sea fennel oil
Combine 125 g of previously blanched sea fennel with 250 g of grape seed oil inside the thermomix. Process everything at 55° speed 5.5 for 30 minutes. When finished, decant for 24 hours. and store inside a dispenser.
Final preparations and plating
Cook the pasta mischiata in boiling, salted water, 5 minutes. Meanwhile in a saucepan, pour a drizzle of extra-virgin olive oil, 2 basil leaves and the confit cherry tomatoes. let lightly brown and pour in the 12-tomato sauce plenty of tomatoes. After the 5 minutes have passed, add the pasta to the 12-tomato sauce and continue cooking until done.
Once the cooking is finished, whisk in 24 month Gran Campidano and Parmigiano Reggiano, season with sea fennel oil, basil and serve.
