Recipe by Daniele D’Alberto: Odioilriso
Ingredients for 4 people
For the tomato sauce
100 g Camone tomatoes
100 g Datterini tomatoes
100 g Green Datterino tomatoes
100 g Vesuviano tomatoes
500 g Ramati tomatoes
Method
Blend the copper tomatoes and leave them to drain in a Chinese strainer overnight in the refrigerator to obtain tomato water.
Take the four types of tomatoes, blanch them, cut them into julienne strips, place them in a pan with only the tomato water and cook over a low heat. Once cooked, blend, strain, and add extra virgin olive oil, salt, and pepper.
For the tomato jam
500 g Camone tomatoes
165 g brown sugar
Method
Wash the tomatoes and leave them to macerate with the sugar overnight, then transfer the mixture to a saucepan and cook. Once cooked, blend and leave to rest for a few hours.
For the lemon jam
500 g organic lemons
165 g brown sugar
100 g lemon juice
Method
Follow the same method as for the tomato jam, adding the lemon juice at the end of cooking.
For the Parmesan mousse
500 g cream
200 g 24-month aged Parmesan cheese
Method
Simmer the cream for a few minutes, separately blend the Parmesan cheese in a food processor, pour in the cream and blend again for about 5 minutes. Leave to rest for two hours in the fridge.
For the egg pasta
190 g semolina
160 g semolina flour
250 g egg yolks
5 g water
Method
Knead all the ingredients in a stand mixer, vacuum seal and leave to rest in the fridge for about two hours.
For the tomato water
1 kg copper tomatoes
Method
Blend the tomatoes and heat in a Chinese strainer for about one night. This water will be used as a cooking broth.
For the basil sauce
200 g basil
50 g water
Method
Blanch the basil in boiling water, cool, add the water and pass through an extractor, filter and place the mixture in a squirer.
For the rice bottoni
320 g Carnaroli rice
20 g lemon juice
Tomato water to taste
Salt, pepper, oil, Parmesan mousse
Method
Cook a classic risotto for 13 minutes, deglaze with the previously cooked tomato water, add the rest of the ingredients and stir in the Parmesan mousse off the heat.
Strain through a Chinese strainer and place the mixture into button-shaped pasta molds. Place in a blast chiller at -30°C for about 2 hours. Place the rice in the oven at 80°C for 3 hours to dry. Then place it in the oven at 180°C with olive oil to make it crispy.
Plating
Cook the buttons for about 5 minutes in boiling water, heat the tomato sauce, and plate as shown in the image.
