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Paccheri pasta with tomato confit, Basil Cream and mozzarella di bufala Dop

Pasta whit tomato, Basil and mozzarella: a first plate that more traditional you could not, but freely reworked in a modern way that is with a sauce of tomato confit and basil cream (chef recipe Maggert). The Buffalo mozzarella I left alone :-). Is’ was a great success: confit tomato sauce is sweet and has a very unique flavor, that perfectly matches the scent of fresh basil and the flavor of the hoax. Try it and you tell me.

Ingredients for 4 people:

for the sauce of tomato confit

  • 200 grams of tomato confit (for the recipe click here on basics)
  • extra virgin olive oil as required
  • salt and pepper

for the Basil Cream

  • 8 Tablespoons extra virgin olive oil
  • a clove of garlic
  • two anchovies in oil
  • 15 fresh basil leaves
  • salt to taste
  • little vegetable broth

and still

  • 360 grams of pasta
  • a Dop Buffalo mozzarella from 250 grams

For the sauce of tomato confit, put the tomatoes in the bowl of the mixer (keep aside a dozen to garnish) and processing them by adding as much olive oil as necessary to obtain a creamy emulsion and smooth, then move the mixture to a strainer or chinoise, Adjust if necessary with salt and pepper and set aside.

For the Basil Cream put the oil in a frying pan small, the anchovies, the garlic and basil and cook over low heat for 10 minutes, adding every now and then a spoonful of broth or hot water. Blend it all with the hand mixer, adding if necessary a little stock or hot water and pass the mixture through a strainer or chinoise. Put the cream in a pan, and bring it to a boil over low heat until it reaches the desired consistency.

Boil the pasta in salted water and drain when "al dente" putting aside a little’ of the cooking water. Giving them fried with tomato confit sauce by adding a few tablespoons of the cooking water if needed. Place the pasta on Basil Cream, arrange on plate some tomato confit and the sliced mozzarella and serve immediately.

THE PAIRING: A Docg Alta Langa is our suggested pairing with this recipe from fresh aromas of Basil, tomato and mozzarella. We chose “Asterope", a wine produced by Mount Olivet by Carden, in Piedmont, with Pinot Noir and Chardonnay: bread crust and yeast with regard to perfumes, and a good flavor to the taste.

 

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9 comments

Pat 28 February 2018 at 11:42

Hi Ada, me again.. are a 😀
I wanted to tell you that Sunday I did qs DELICIOUS paccheri… really amazing… I admit I made two additions… I did Sautee the diced San Marzano plum and into fillets and then mixed the dough with confit cream (delicious home-made according to your method as well as basil sauce… sensational) and then I added some crumbs frisella just to give a bit of crunchiness… absolutely to make and remake… mine “infant” (qs has 12 years :)) He consumed them with mugoli of agreement and satisfaction with every bite and terminated told me “Mom This is the must redo”!
Great compliments from my friends
In short recipe very successful and once again THANK YOU
Pat

Reply
Ada Parisi 28 February 2018 at 12:34

It seems to me that you have no need at all of my recipes to pamper your friends! Every change is an enrichment and my ultimate goal is to unleash the imagination in the kitchen, so thank you for the trust you continue to give me! Big hugs, ADA

Reply
Federica September 21, 2016 at 14:43

Dear Ada, another wonderful recipe! Thanks, Dear!

Reply
Ada Parisi September 22, 2016 at 11:23

Federica thanks always! A hug, ADA

Reply
Chezuppa May 20, 2014 at 14:04

I never thought to blend the tomato confit, Whenever I make them do in industrial quantities and then season the spaghetti as is. Now I just have to try as you say! 😀

Reply
Sicilians creative in the kitchen May 20, 2014 at 14:07

I'm perverse 🙂 Test, turns out a completely different sauce, some’ sour and a little’ sweet. I like very much. Kisses, ADA

Reply
Chezuppa May 20, 2014 at 15:56

Yes Yes I want to try it inspires me too!

Reply
Chezuppa June 6, 2014 at 09:35

ADA I tried! I made the sauce, very good! 😀 😀
Then the audience and I'll give you the proper credit, I fell in love with the sweet and intense flavour!

Reply
Sicilians creative in the kitchen June 6, 2014 at 14:47

That's nice!!! I am very happy! I love the tomato confit and then you can adjust as you wish, both as flavor as both sweetness! Thanks Alessandro… I can't wait to see your post and your bottom line! ADA

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