Recipe by Matteo Rizzo: Liquid butter and anchovy tortelli, tomato and basil consommé

Ingredients per serving

5 butter and anchovy ravioli
1 tablespoon of tomato caviar
30 g tomato consommé herbs
Black bread crouton to taste.

For the tortelli

500 g fresh pasta (for every 100 g flour put one egg)
10 g Mediterranean anchovies (whipped and reduced to a paste)
5 g salt
50 g mashed and sieved potato
400 g mascarpone cheese
200 g soft butter

Procedure

Whip all the ingredients (anchovies, salt, potato, mascarpone and butter) with the whisk of a planetary mixer.
A very creamy mixture is obtained; let it cool well in the refrigerator to firm up. Roll out the dough as much as possible and pack the tortelli with the mixture. Place them in the refrigerator before baking.

For the tomato consommé

3 kg fresh, well-ripened auburn tomatoes
Gelatin sheets
Salt to taste.

Procedure

Cut the tomatoes into pieces, place them in a large pot and cover with a lid. Over low heat, bring the tomatoes, which will release water with heat in the meantime, to a gentle simmer. Simmer for 10 minutes without touching or stirring them.
Using an extractor, extract all the juice from the tomatoes. Adjust the salt and add very little sugar if necessary to counteract the acidity. Weigh the obtained tomato juice and dissolve 0.8 percent of the weight of gelatin in it. Pour into cylindrical containers and place in blast chiller and then freezer.
Overlap two baking sheets, the one below normal, the one above perforated.
Lay an etamine tea towel on the top one and place the frozen tomato juice cylinders.Let thaw at a temperature of 4°C for 24 to 36 hours.
The gelatin will retain all impurities and instead allow a very clear and crystalline tomato consommé to seep through.

For the tomato caviar

160 g of natural tomato puree
40 ml water
1 g of salt
2.5 g agar agar
5 basil leaves
1 clove of garlic
1.5l peanut seed oil

Procedure

In a cylindrical container pour the seed oil and leave it in the refrigerator for a couple of hours. Meanwhile, heat and bring all the ingredients to a boil.
Strain through a strainer to avoid bits and impurities. Using a needle-less syringe, drop, one by one, the tomato drops into the cold oil to thicken them and make caviar-like balls.

Dish composition

Cook the ravioli for about one minute. Heat the consommé and pour it into a brick, so that it can be added later directly to the table.
Arrange the ravioli on the plate in a circle, leaving the free space in the center where a spoonful of tomato caviar will be placed. Finally decorate with the bread croutons, aromatic herbs and a few drops of anchovy oil. Once served, in front of the diner, pour the consommé onto the plate.

Photo by @aromicreativi