Rosanna Marziale's recipe: Paccheri with three tomatoes
Ingredients for 4 people
- 16 paccheri di Gragnano
- 20 cherry tomatoes from Piennolo del Vesuvio
- 20 ml of mozzarella di bufala campana DOP milk
For the sauce
- 350 g San Marzano tomatoes
- 350 g Piennolo del Vesuvio cherry tomatoes
- 350 g red Corbarini tomatoes
- 1 clove of poached garlic
- 1 shallot
- 200 g extra-virgin olive oil
- salt and pepper to taste
Procedure
In a saucepan, combine the oil, whole poached garlic clove and shallot and sauté. Add the San Marzano tomatoes and bring to a simmer.
Divide the Corbarini tomatoes in half and grill them skin side down until dark.
Strip the Corbarini of the black part and blend them with extra virgin olive oil, salt and pepper. Pass the sauce through a fine masher and set aside.
In a baking dish, season the Piennolo del Vesuvio cherry tomatoes with the oil, salt and pepper, then bake at 180 °C for 10 minutes.
Cook the Gragnano paccheri in plenty of salted water.
Drain and toss the pasta with the San Marzano tomato sauce and buffalo mozzarella milk.
Dish composition
Plate and finish the paccheri with the grilled Corbarini sauce, 5 baked Piennolo del Vesuvio cherry tomatoes per diner, and the mozzarella milk.
