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
- 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.