Italian-style spaghetti | Rosanna Marziale

Ingredients for 4 people

• 240 g spaghettoni di Gragnano
• 8 chunks of buffalo mozzarella from Campana PDO, 20 g each
• 200 g of grilled Piennolo del Vesuvio cherry tomato sauce
• 50 g of buffalo mozzarella milk from Campana PDO
• 4 smoked provolines, 20 g each
• 4 braids of buffalo mozzarella Campana PDO, 30 g each
• 8 small red Corbarini tomatoes
• 8 fresh basil leaves
• extra-virgin olive oil
• Salt and pepper to taste

To make the grilled Piennolo del Vesuvio cherry tomato sauce

• 500 g of cherry tomatoes from Piennolo del Vesuvio
• Extra-virgin olive oil
• 1 shallot
• Salt and pepper to taste.

Procedure

To make the grilled Piennolo del Vesuvio cherry tomato sauce

Divide the Piennolo del Vesuvio cherry tomatoes in half and grill them, skin side down, causing them to burn, then discard the blackened parts. In a pan with the oil and shallot, brown the grilled cherry tomatoes and adjust the salt and pepper. Blend and strain the sauce, then set aside.
Combine the extra virgin olive oil and red Corbarini cherry tomatoes in a small saucepan, bring to a temperature of 75 °C and let cool slowly.
Cook the Gragnano spaghettoni in plenty of salted water and drain.
Toss the pasta with the grilled Piennolo del Vesuvio cherry tomato sauce.
Season with salt and pepper and toss the spaghettoni with the buffalo mozzarella milk.
Arrange the mozzarella bocconcini on a plate, and flame them with the help of a blowtorch.

Dish composition

Plate, for each diner, the nest of spaghetti in the center and lay one of the flamed mozzarella bocconcini on top.
Arrange the braided mozzarella, smoked provolina and the remaining bocconcini on the side. Decorate the composition with basil and Corbarini cherry tomatoes.