Rigels Tepshi recipe: Bottone caprese, extract of four varieties of tomatoes, basil

In addition to being a hothouse of wonderful lands, Campania is home to an extraordinary gastronomy that, in some of its nuances, has become nationally matrixed. One example is that of the Caprese salad, now recognized as one of the many symbols of Italian-ness on the peninsula and abroad. Thanks to its popularity over the years, it has been the subject of many interesting reinterpretations, such as Chef Rigels Tepshi's Bottone caprese, an extract of four varieties of tomatoes, basil.

“The dish was born out of a desire to condense Neapolitan flavors into a recipe. This gave rise to the idea of making buttons, which I offer in combination with Piennolo tomatoes and caciotta sorrentina.
What inspired me in the creation of the dish was the tradition of Campania, consisting-as in this case-of simple products.”

Ingredients for 4 people

For the filling

250 g of Sorrento caciotta
300 g of fior di latte mozzarella
salt to taste

Procedure

Chop the cheeses with a knife as finely as possible-if you have the possibility with the help of a mezzaluna-and drain in a colander for an hour. Season with a pinch of salt. Store in the refrigerator.

For the bottoni (filled pasta)

250 ml water
15 g extra virgin olive oil
2.5 g salt
200 g 280W flour

Procedure

Pour the water, oil and salt into a small saucepan. Mix and bring to a boil. Remove from heat and add flour. Knead until the dough is completely dry.
Place the dough on a bench and knead it, still on high heat, until completely smooth. Divide it into two, cover with plastic wrap and let it rest 30 minutes at room temperature.
Through the use of a pasta machine, roll out the dough to a thickness of 0.5 mm, helping with a strong flour to prevent it from sticking. Arrange the filling dots on top of the first layer through the use of a piping bag. Moisten the top of the dough layer.
Cover the filling with another layer of dough. Using a 2X2 pastry cutter - circular on one side and notched on the other - cut the dough into buttons through the circular shape. Sprinkle flour over the filled pasta/bottoni.
Score the bottoni with the notched shape. Store for at least 6 hours in the refrigerator.

For the tomato water

5 auburn tomatoes
5 San Marzano tomatoes
10 Piennolo cherry tomatoes
10 cherry tomatoes

Procedure

Wash the tomatoes. Cut them into 4 and put them to drain in the refrigerator for 24 hours with a strainer, a weight on top and an etamine.

For the basil cream

500 ml water
65 g basil
2 g xanthan gum
Salt to taste

Procedure

Clean the basil. Blanch in water for 4 minutes. Cool in water and ice.
Blend with xanthan gum and salt.

For dish composition

1 L water
10 g salt
basil to taste

Procedure

Boil the water with the salt. Turn off the heat, add the bottoni. Cook for 3-4 minutes without a lid. Drain and arrange on a bowl.
Decorate the dish with small dots of basil cream through the use of a sac à poche. Pour in the tomato water. Add the basil leaves.

Photo credits: Alberto Blasetti